Simple Gluten Free Kitchen

Aloo Beans

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Right now my garden is cranking out cucumbers, swiss chard, and green beans and as a result, I have been using them in my daily cooking. The post for today is green beans and potatoes. We call it Aloo Beans ki sabzi ( sabzi is the Hindi word for a  vegetable dish). It is a simple recipe and very easy to make as well as healthy too. If you have not prepared vegetables the Indian way you are certainly in for a treat!

 

 

Let’s talk about green beans for a second. Beans are yummy, you can eat them raw while they are young and not yet fibrous. If you are into growing your own veggies in the garden this is the easiest veggie to grow. There are so many delicious types of beans that you can grow in pots or garden containers, or in-ground. I have tried growing bush beans a couple of times before with wonderful yields and thought to try pole beans this year. They are a type of vining snap beans that grow eight to ten feet tall and need some strong support.  I made a teepee trellis with bamboo canes for the bean plants to climb up and they are yielding heavily from the past two weeks.  Look at these green beans in the basket ready to be cut into smaller pieces for Aloo Beans Sabzi.

 

 

This is a typical North Indian dry dish that gets cooked with basic pantry ingredients like onion, ginger, garlic, tomatoes, and spices, just a little to add a punch. Here, I have used only turmeric, chili powder, and salt. It tastes amazing despite the minimum ingredients. The way it is prepared it will seem like you are overcooking the beans, but this is how most veggies are slow-cooked in Indian cuisine. This recipe is dairy-free, vegan, besides being gluten-free like many other Indian recipes, and is very appetizing. It goes wonderfully with roti if you have some lentil and raita on the side.

 

 

I made this sabzi yesterday for our brunch, pairing it with spicy lentil to which I added chard leaves and, boondi raita, and herbed cucumber salad along with extremely nutritious sorghum chapati.  It was a perfect summer comfort food and we cherished every bite of it.

 

Print
Aloo Beans

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

A simple everyday dish with green beans and potatoes.

Ingredients

  • 300 gm green beans
  • 1 potato, diced
  • ½ teaspoon turmeric powder
  • ½ -3/4 teaspoon red chili powder
  • 2 tbsp oil
  • 1/4 cup chopped onion
  • 1 tsp ginger and garlic paste
  • 1 tomato, chopped
  • Salt to taste

Instructions

  1. Rinse the beans under running water, remove the strings, trim ends, cut into 1-inch pieces.
  2. Heat some oil in a pan or wok, add the onion. Sauté till onion begins to brown.
  3. Add the ginger and garlic paste and fry for another 1-2 minutes.
  4. Then add the tomato, turmeric and red chili powder and stir-fry for 4-5 minutes, or until it begins to break down.
  5. Add the green beans, potatoes and salt. Give everything a good mix, cover it with the lid. Cook them covered on medium low till they are cooked, soft and tender. Don't forget to stir once or twice while cooking, so it doesn't stick to the bottom of the pan.
  6. Serve.
https://www.simpleglutenfreekitchen.com/2020/08/aloo-beans.html

 

 

 

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Comments

  2. So satisfying growing your own produce, isn’t it? And green beans and potatoes is a classic combination, even in the US culture. I happen to love this version a bit more, though, I have to say. All the spices and flavors can’t be beat! Thanks for the recipe!

    Reply

  7. Oh this looks good! Aloo gobi and bhindi masala are already favorites. I’m sure this dish will become one too. I will be tempted to add a wee bit of hing (asafoetida) when I make it though.

    Reply

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