Kashmiri Green Beans Potatoes – Beans Aloo

This super simple Kashmiri Green Beans Potatoes – Beans Aloo recipe is lightning fast and is consistently so delicious. And it is made without onions or tomatoes. I used regular green beans in this recipe but the thinner French beans or even frozen would work. Its a typical Kashmiri pandit recipe.

This recipe is also great because it combines starches and green veggies in one dish, saving you time when putting dinner together.

What you will need for this Kashmiri Green Beans Potatoes – Beans Aloo?

• Potatoes – I absolutely love Yukon Golds for this recipe. That said, you can use any kind of potato that you have on hand, such as russet or red potatoes.
• Green beans – Fresh or frozen
• Spices – Ground fennel, ground ginger, Kashmiri chili powder, ground cumin, and cumin seeds.
• Salt and water
• Plain yogurt at room temperature.
• Oil of choice

How do I make this recipe?

PREP –

First, if using fresh beans rinse and chop them to 3 inch pieces. Additionally, you can use frozen beans as well. Second, rinse and peel the potatoes. Third chop them to 3 to 4 inch cubes.

COOK-

Firstly, when you are ready to cook, in a large, heavy-bottom skillet or pot, heat oil over high heat. Secondly, add in cumin seeds. Further add in green beans and potatoes. Furthermore stir and cover. Cook for 2 to 3 minutes. Next add in ground cumin, ground fennel and ground ginger. 

Then add in Kashmiri Chili powder and 1/4 cup water. Stir well. Next add in  yogurt, and stir. Further add in salt and 1 cup water and stir. Furthermore let it come to  a boil. Finally cover with a lid, lower the heat and cook for 7 to 8 minutes until the potatoes are well cooked.

Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think. Follow us on Instagram @Fastcurries and Facebook @Fastcurries

Moreover, try some of our other recipes

Carrot Peas Curry – Gajar Matar Sabzi

Black Pepper Potatoes

Kashmiri Tomato Eggplant Curry – Tamatar Wangun

Kashmiri Haak Aloo – Instant Pot Kale and Potato Curry

Swiss Chard Curry – Instant Pot Kashmiri Haak

Collard and Lotus Stem Curry

Also try some of our  Instant Pot  recipes.

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Kashmiri Green Beans Potatoes – Beans Aloo

This super simple Kashmiri Green Beans Potatoes – Beans Aloo recipe is lightning fast and is consistently so delicious. And it is made without onions or tomatoes. I used regular green beans in this recipe but but the thinner French beans or even frozen would work.

Course Side Dish

Cuisine Indian

Keyword Aloo Beans, Aloo Green Beans, Beans Aloo Curry, Easy Beans Aloo, Green Beans Potato Curry, Green Beans Potatoes, Instant Pot Kashmiri Food, Kashmiri Beans Aloo, Kashmiri food blog, Kashmiri Pandit Aloo, Kashmiri Pandit Recipes, Kashmiri Recipe

Prep Time 4 minutes minutes

Cook Time 15 minutes minutes

Total Time 19 minutes minutes

Servings 2

Author Shilpa

Ingredients

• 1 medium yukon gold potato (1/2 cup chopped)
• 1 and 3/4 cup green beans (chopped, fresh or frozen)
• 1 and 1/2 tbsp oil of choice
• 1/2 tsp cumin seeds      (jeera)
• 1/4 tsp ground cumin  (zeera powder)
• 1/2 tbsp ground fennel      (saunf powder)
• 1/2 tsp ground ginger        (sonth)
• 1 tsp kashmiri chili powder
• 1 and 1/4 cup water (divided)
• 1 tbsp plain yogurt
• 1/2 tsp salt

Instructions

Prep

• If using fresh beans rinse and chop them to 3 inch pieces. Additionally, you can use frozen beans as well.
• Rinse and peel the potatoes. Chop them to 3 to 4 inch cubes.

Cook

• When you are ready to cook, in a large, heavy-bottom skillet or pot, heat oil over high heat.
• Add in cumin seeds. Further add in green beans and potatoes.
• Stir and cover. Cook for 2 to 3 minutes
• Next add in ground cumin, ground fennel and ground ginger. 
• Then add in Kashmiri Chili powder and 1/4 cup water. Stir well. Next add in  yogurt, and stir. Further add in salt and 1 cup water and stir. Furthermore let it come to  a boil. Finally cover with a lid, lower the heat and cook for 7 to 8 minutes until the potatoes are well cooked.
• Serve with rice or roti. This dish is supposed to have a lot of curry/gravy. If you want it soupy you can add more water.