Serves 2
25 min
Aloo Beans Subzi (Punjabi Potato & Green Bean Stir-Fry)
Recipe GLPRe7932780ed3e7b
A vibrant, aromatic Punjabi-style vegetable side dish featuring tender potatoes and green beans tossed with warm whole spices and ground spice powders. Mustard seeds pop and cumin seeds sizzle in hot oil to build a fragrant base, then potatoes and beans are cooked until just tender and lightly caramelized, finished with a squeeze of fresh lemon juice for brightness. This simple, plant-based subzi complements any Indian meal.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 tablespoons Oil
¼ teaspoon Mustard seeds
½ teaspoon Cumin seeds
1 cup Potatoes, cut into ½-inch cubes
2½ cups Green beans, trimmed and cut into ½-inch pieces
to taste Salt
¼ teaspoon Turmeric powder
1 teaspoon Coriander powder
½ teaspoon Cumin powder
1 teaspoon Red chili powder
½ teaspoon Garam masala powder
1 teaspoon Lemon juice, fresh
Directions
Pour the oil into a large skillet or wok and set it over medium heat. Allow the oil to heat through until it shimmers, about 1-2 minutes.
Once the oil is hot, add the mustard seeds and allow them to pop and crackle, about 30 seconds to 1 minute. Listen for the popping sound—this releases their nutty flavor.
Stir in the cumin seeds and let them sizzle in the hot oil for about 20-30 seconds until fragrant.
Add the diced potatoes and green beans to the pan along with salt to taste. Mix thoroughly so all the vegetables are evenly coated with the oil and whole spices.
Sprinkle the turmeric powder, coriander powder, cumin powder, and red chili powder over the vegetables. Stir well to distribute all the spices evenly.
Cover the skillet with a lid or foil and reduce heat to medium-low. Cook for 12-15 minutes, stirring occasionally every 3-4 minutes, until the potatoes are tender and the green beans are cooked through but still have a slight firmness. The vegetables should be lightly caramelized at the edges.
Remove the lid and sprinkle the garam masala powder over the cooked vegetables. Stir well to incorporate.
Drizzle the fresh lemon juice over the subzi and stir to combine. Taste and adjust salt if needed. Serve warm as a side dish.
