Aloo Beans Sabzi Recipe – Potato & Beans Stir Fry

The Aloo Beans Sabzi Recipe is a simple Gujarati vegetable that is traditionally known as the Fansi Batata Nu Shaak. The recipe is a Semi Jain Style version of the dish, where I have used potatoes, but not used onion and garlic. The addition of coriander powder, along with asafoetida and red chillies, brings out the flavors and taste of this simple and yet wholesome sabzi. This sabzi makes a great lunch box meal. Course : Lunch Ingridients : 3 Potatoes (Aloo) , boiled 250 grams Green beans (French Beans) , chopped and steamed 1 teaspoon Mustard seeds (Rai/ Kadugu) 1 teaspoon Cumin seeds (Jeera) 1 teaspoon Coriander Powder (Dhania) 1/2 teaspoon Turmeric powder (Haldi) 1 pinch Asafoetida (hing) 1/4 teaspoon Red Chilli powder , according to taste 1 sprig Curry leaves Oil , for cooking Instructions To begin making the Aloo Beans Sabzi Recipe, we will first cook the potatoes and beans separately.See video recipe of how to cook the potatoes in a pressure cooker and beans in a pressure cooker.Once the potatoes are cooked, allow it to cool and remove the skin and dice them into chunks. Keep the steamed beans and potatoes aside while we proceed to make the masala for the sabzi.Heat a teaspoon of oil in a heavy bottomed pan; add the mustard seeds and cumin seeds and allow them to crackle. Next add the chopped curry leaves, turmeric powder, asafoetida powder, coriander powder, red chilli powder to the oil. Stir for a few seconds. Finally add the cooked potatoes and steamed green beans into the sabzi masala, sprinkle salt and give it a stir. Cover the pan, turn the heat to low and simmer the Aloo Beans Sabzi for about 3 to 4 minutes, so all the masalas get well coated with the sabzi. Check the salt and spice levels, and adjust to suit your taste.Transfer the Aloo Beans Sabzi to a bowl and serve it along with Gujarati Dal and Phulka's for a wholesome weeknight dinner or even a weekend brunch with family.