Green Beans and Potatoes (Aloo Beans)

Method4 steps · about 35 min

1. 1

   Step 1: Heat the 2–3 tbsp oil. Sauté garlic (4 clove), optional ginger (1 inch) and chili 1–2 minutes, add the 250 g diced potatoes and sauté 2–3 minutes. Pour initially ⅓ cup from the variable ⅓–⅔ cup total water supply. Cover and cook until fork tender, not mushy, stirring after 5 minutes and adding a little remaining water only if needed. Remove the chili if desired before adding beans.

   Uses 250 g potatoes · 2–3 tbsp oil · 4 clove garlic · 1 inch ginger · 1 green chili · initial ⅓ cup from ⅓–⅔ cup total cooking water

2. 2

   Step 2: Add the 250 g prepared beans to the same cooked potatoes. Stirfry 2–3 minutes, add 2–3 tbsp from the remaining cooking water to deglaze, then cover and cook 5–6 minutes until tender yet crunchy. Use remaining measured water in small batches, then separately listed extra only if needed.

   Uses 250 g green beans · 2–3 tbsp plus needed topups from remaining supply, not another whole ⅓–⅔ cup · water (extra only if needed after listed variable supply exhausted) · same 250 g potatoes with garlic/ginger/optional chili, initial water

3. 3

   Step 3: Once both vegetables are tender, stir in turmeric (0.125 tsp), initial ½ tsp salt, chili powder and ¼–½ tsp garam. For tang choose only ½ tsp chaat masala OR ⅓ tsp amchur now; if choosing 1 tbsp lemon instead, omit both and add it off heat 4.

   Uses 0.5 tsp sea salt · 0.125 tsp turmeric · 0.5 tsp Kashmiri red chili powder · ¼–½ tsp garam masala · ONLY ½ tsp chaat OR ⅓ tsp amchur; omit if lemon route chosen · same 250 g beans added to already cooked potatoes, tender not mushy

4. 4

   Step 4: Stirfry the same seasoned vegetables about 2 minutes and take off heat. Taste and adjust with separately listed extra salt/spices if needed. Add only 1 tbsp lemon juice if that tangy route was chosen instead of chaat/amchur. Serve with rice or roti alongside dal or curry.

   Uses salt (extra only to taste finished vegetables) · garam masala (extra only to taste finished vegetables) · Kashmiri red chili powder (extra only to taste finished vegetables) · ONLY 1 tbsp lemon juice off heat if chaat/amchur omitted · same fully cooked vegetables with spices and chosen tangy route