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Shilpa

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.
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Prep Time 4 minutes
Cook Time 15 minutes
Total Time 19 minutes
Servings: 2
Course: Side Dish
Cuisine: Indian
Ingredients Method

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

Method
 

Prep
  1. If using fresh beans rinse and chop them to 3 inch pieces. Additionally, you can use frozen beans as well.
  2. Rinse and peel the potatoes. Chop them to 3 to 4 inch cubes.
Cook
  1. When you are ready to cook, in a large, heavy-bottom skillet or pot, heat oil over high heat.
  2. Add in cumin seeds. Further add in green beans and potatoes.
  3. Stir and cover. Cook for 2 to 3 minutes
  4. Next add in ground cumin, ground fennel and ground ginger. 
  5. 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.
  6. 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.