Aloo beans sabzi or green beans sabji is a dry curry for the weeknights. Simple stir fry cooking of veggies with minimal spices makes a good meal too. Pair phaliyan sabzi with roti or have with rice and some dal. You do not need much prep for this vegetable. Just a chopper if you are in a hurry. Add your basic spices like turmeric powder, dried mango powder or amchur, garam masala powder to your green beans curry. Enjoy a vegan gluten free meal with rice or vegan meal with roti Beans ki sabji is easy curry once you have your cut veggies ready.
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Types of sabzi
There are two types of curries in India, dry sabji and wet tari wali or gravy based curries. Both the curries are quite popular. While the wet curry usually has a tomato base or is made with yogurt , dry ones are usually stir fries of the core vegetable or have potatoes in it. The tempering might differ according to the region. For example, South Indian style would use oil, ginger, garlic mustard seeds chillies and may have coconut . North Indian style uses cumin seeds, ginger garlic chili majorly. Both the styles of tempering are used in combination with onions tomatoes and potatoes.
Amount of powdered spices added to South Indian style is much lesser compared to North Indian style. However, depending on days of the week, customs and tithi, garlic and onions may be used or avoided across India. Thus, the same vegetable gets a different flavor. If sour elements are used we cook in a stainless steel pan. Cook with ghee instead of oil for vegetarian version. The west and east style of cooking uses peanut oil and mustard oil usually. Most oils are used according to the regional produce.
Equipment
- Chopper (optional)
- frying pan
Ingredients
- Chopped green beans
- Potatoes
- Oil
- Cumin seeds
- Green chilli optional
- Red chilli powder
- Turmeric powder
- Coriander powder
- Salt as per taste
How to make aloo beans ki sabji?
- Wash & chop beans in equal pieces.
- Heat oil in the pan. Add cumin seeds & let it splutter. Add chopped potatoes & salt. Stir & cover the pan. Cook until potatoes soften slightly (50% done).
- Add the beans to the potatoes. Cover and cook for 5-7 minutes.
- Add ginger with turmeric powder, coriander powder, red chili powder. Mix well. Cook until the veggies soften. Add more salt if required.
- Serve hot with roti.
Aloo beans recipe
Equipment
- steel saucepan/frying pan
- chopper
Ingredients
- 1 potato large , peeled and cubed
- 1 cup French beans /phali chopped
- 2-3 tablespoon mustard oil
Spices
- 1 teaspoon cumin seeds
- 1 tablespoon ginger each
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- salt as per taste
- Handul Coriander chopped ,for garnish
Instructions
- Wash & chop in equal pieces.
- Heat oil in the pan. Add cumin seeds & let it splutter. Add chopped potatoes & salt. Stir & cover the pan. Cook until the potatoes are partly(50%) cooked
- Add the beans to the potatoes. Cover and cook for 5-7 minutes.
- Add ginger followed by turmeric powder, coriander powder, red chili powder. Mix well. Cook until the veggies are cooked. Add more salt if required.
- Mix well. garnish French beans sabzi with fresh coriander. Serve hot with roti or rice.
Notes
Variation
You can make a variation of this French beans recipe by adding chopped tomatoes or raw mango pieces to make it tangy. Alternatively add dry mango powder or lemon juice if you do not want to add tomatoes but still want sourness in your curry. You may even add a spoonful of garam masala if handy.
Substitutions
We can make sem ki sabzi ,barbati just like french beans ki sabji. Sem is flat fava bean, cowpea is barbati .You can also cook gawar phali aloo ki sabzi or cluster beans just like above recipe. The timing might differ by few minutes depending on the variety used.
Top Tip
You can also make a kathi roll out of the veggie. Roll the dry sabzi in paratha, with a hint of green chutney or tomato sauce. Tie a paper napkin tightly on the outside and cover it with aluminium foil. You can eat it on the go or send it to school looking trendy. You can also use the left over sabzi as a filling in sandwiches or vegetable puffs.
FAQs
Vegetable kurma, mixed vegetable curries with carrots or cabbage, Kerala style poriyal, pulao.
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