I can literally eat anything which contains aloo (potatoes), but then I would also eat all my veggies except a very few.
So, today, I made a vegetable dish, which is called aloo phali (potato with green beans).
Green beans are a good source of Vitamin C, dietary fiber, protein, folate and Vitamin K. I can’t stress enough, how much Vitamin C, we should be consuming these days in times of Covid 19 (for the record) as an immunity booster.
Anyways, so, everyone would have their own versions of making this, here is how I make it.
Things you need:
Recipe for Green beans with potatoes
Green beans- 1/2 kg or 1 pound
Onion- 1 medium
Tomatoes- 1 large or 2 medium
Red chilli powder- 1 teaspoon
Salt- 1 teaspoon or to taste
Turmeric powder- 1/2 teaspoon
Coriander powder- 1 teaspoon
Kalonji (Nigella seeds)- a pinch (optional)
Aloo bhaji masala- a pinch (optional)
Green coriander- for garnish
What to do:
Take a medium sized pan and brown your thinly sliced onion in 2-3 tablespoons of oil until soft and golden brown.
Add in the cubed tomato along with all the spices except the kalonji, mix, cover and let it soften on low heat.
Once the tomato is softened, bhoonofy (stir fry) your masala (mixture) until everything is well mixed and oil separates from the masala.
Add in the potatoes and fry for about 2-3 minutes.
Add in the beans, cover and let the vegetables cook on very low heat for about 10-15 minutes or until done.
Sprinkle the kalonji, mix with a light hand, top with green coriander and cover with flame turned off.
Serve with roti or steamed white rice.
Notes:
*No need to add any water, let the vegetables steam in their own water.
*The Kalonji and bhaji masala are totally optional, I don’t always add them but if you feel like having a tangy flavor for a change, you may add them.
Done!
Fusion Tales 