Aloo beans dry sabji
Curries With Bumbi · ♥ 1K likes · 13.8K views · 3 min video
Read about green beans in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 7 g garlic
- 290 g potatoes
- 200 g green beans
- 100 g chopped onions
- 1 whole chopped tomato
Heat the oil in a wide pan over medium heat; a wide pan fries the vegetables rather than steaming them.
- 2 tbsp oil
- ½ tsp cumin seeds
Once hot, lower the heat, add the cumin seeds and black mustard seeds and let the mustard seeds splutter, or they taste bitter.
- ½ tsp black mustard seeds
Add the roughly chopped garlic (not too fine, or it may burn); stir on low a few seconds until slightly browned and aromatic.
Add the potatoes, diced small so they cook fast; stir on medium-high for about 3 to 4 minutes.
- salt
- ½ tsp turmeric powder
- ½ tsp Kashmiri chilli powder
- 1 tsp ground cumin
Add salt, turmeric powder, Kashmiri chilli powder and ground cumin.
Add the chopped tomato; cover on low heat about 5 to 6 minutes, stirring and covering again if the potatoes need longer. Tender but holding their shape, not mushy.
- greens of green onions
Taste and adjust the seasoning; add the green onion greens.
Garnish and serving