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.
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.