August 21, 2013

Aloo beans fry (potato and green beans stirfry)

Aloo beans fry

This is one of the first recipes I made when I came to the US. This and aloo phulkopi (potato and cauliflower). We were four girls staying in a small apartment in Boston from different parts of the country. We had never met before, but were going to spend time studying at and living together.

Adjusting to the new place and a full course load kept us busy throughout the day. It was only in the evening that we would relax a little, chat, catch up and cook. We took turns cooking. We were novices, cooking with recipes, or with a taste in mind. There were accidents and successes and we slowly got better. I will regale you with some of the stories later.

The menu was rather simple in those days, but I look back rather fondly. A and I joined forces a few times a week when it was our turn and it was during those evenings that I perfected this recipe and had it with dal or rajma and rice. It tastes the best when the masala is all soaked up by the potatoes and the beans.

When the summer is in full-swing, I get fresh green beans from farmer's market, and in winter's I use the frozen green beans for the stirfry. It's simple and quick and perfect for a weekday lunch or dinner.

Ingredients:
(serves 4)
1 lb green beans (chopped) if using frozen it should be about 2 cups
3-4 potatoes, washed and chopped in cubes
1" ginger grated
1 tspoon cumin seeds
1/2 tspoon turmeric powder
1/2 tspoon cumin seed powder
1/4 tspoon red chilli powder
pinch of asafoetida
2 green chillies
salt to taste
3 tbspoon oil
1/2 cup water

Method:
Keep the chopped potatoes and beans seperate. Heat oil in a deep pan and temper it with asafoetida. Then add the cumin seeds and the green chillies. Saute for a minute till the aroma comes and then add the ginger and the turmeric powder.

Add the potatoes and saute for 3-4 minutes till potatoes take a glaze. Now add the green beans, cumin seed powder and the chilli powder. Cover and let it cook for 3-4 minutes covered on low heat.. Now add salt, water and let it cook for another 4-5 minutes on medium heat. Do not cover and let the water evaporate.

Aloo beans fry
The stir fry is ready once the water evaporates and the potatoes and beans are cooked. Serve warm with dal and rice or even chapati.

6 comments:

  1. this is just a perfect comfort food for us,so tasty,gets made quickly and is darn soul soothing with rice and dal...perfect meal :-)

    ReplyDelete
    Replies
    1. I know, sometimes simple sabjis are all we need to end a hectic day.

      Delete
  2. That looks so delicious and sounds so easy Mandira -- sometimes those are the best dishes :) I hope there will be a lot of fresh green beans soon, and then I'll try it!

    ReplyDelete
    Replies
    1. Do try Linda, looking forward to more pictures of your garden. :)

      Delete
  3. this might be on the menu for tonight! and i have to tell you that i am in love with your panch phoron. it lends a unique twist to simple things like pulao or everyday subzi. I am almost out of the supply you sent me so its on the indian store grocery list :)

    ReplyDelete
    Replies
    1. Hi Nisha, always so nice to hear from you. Let me know if you made it. So glad that you like the panch phoron. It does perk up a dish. I recently made a tandoori chicken with shoba tai's masala. Will post soon.
      The Indian store panch phoron will be slightly different because the mix I sent had radhuni which is replaced in the mix in the stores.

      Delete

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