Beans Aloo or Aloo Beans is a popular North Indian curry made with green beans and potatoes. I love both beans and potatoes individually and of course, this combination is delectable. I’m not going to classify this as the most authentic recipe but I can assure you it is easy to cook, and delicious!
Spices
Just as with most Indian recipes, different spices are used for a recipe. Of course, there are some spices that are common across any given recipe. For instance, cumin seeds, turmeric, cayenne pepper and garam masala are common across all Aloo Beans recipes. Ginger and garlic may or may not be used. Some recipes use aamchur (dry mango powder), some may use hing (asafoetida) and so on. I love that there is so much variety in the Indian cuisine!
Aloo Beans Recipe
For this recipe I steam cook potatoes first and then green beans, since they have different cooking times. I think this is key to the recipe – I don’t like to over-cook or under-cook. While the beans and potatoes are being steam cooked, I sauté onions and tomatoes with the spices. I then add the steamed veggies (which also have some water from steaming). I add chickpea powder to finish the dish; it adds a certain consistency and flavor. That’s what makes it yummy!
Green beans are very high in dietary fiber and contribute to some of your daily protein. Young, tender green beans are a good source of vitamin C, folate, vitamin K and silicon (needed for healthy bones, skin, and hair). Potatoes are actually a low-calorie diet, with a medium-sized baked potato containing only about 110 calories
While you’re here, do check out some our delicious, nutritious curries:
- Aloo Gobi
- Aloo Palak
- Kala Chana-Spinach Curry
- Chana Masala-Spiced Chickpeas Curry
- Blended Chickpeas & Cluster Bean Curry
- Cabbage & Carrot Masala
- Egg Curry
- South Indian Scrambled Egg Curry
- Baingan Bartha-Roasted Eggplant Curry
- Bottle Gourd Fenugreek Curry
- Bhindi (Okra) Masala
- Bhindi (Okra) Ki Bhujia
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Aloo Beans Recipe
Ingredients
- 1.5 Cups Green Beans - Cut to 1" long pieces
- 1.25 Cups Potato - Cut to 1" long pieces
- 1/2 Cup Onion - Fine cut
- 1/4 Cup Tomato - Fine cut
- 1 Teaspoon Ginger & Garlic Paste - https://healthy-indian.com/glossary/ginger-garlic-paste/
- 1/2 Teaspoon Cumin Seeds
- 1/2 Teaspoon Turmeric Powder
- 1/2 Teaspoon Red Chili or Cayenne Powder - Or to taste
- 1/2 Teaspoon Garam Masala
- 1 Teaspoon Chickpea Flour - Besan
- 1/4 Teaspoon Sea Salt - Or to taste
- 1 Tablespoon Coconut Oil - Expeller pressed
Instructions
- In a rice cooker, steam potatoes for 8 minutes, add green beans and steam for 5 more minutes.
- While the vegetables are being steamed, heat oil in a pan, add cumin seeds and let them splutter. Add onions, ginger and garlic paste and cook for a 2 to 3 minutes.
- Add turmeric powder, cayenne pepper and mix well. Add tomato and cook for about 3 minutes. Add garam masala, salt and mix.
- Add steamed vegetables, chickpea flour and mix well.
- Serve hot with fresh rotis and salad.
