Aloo Phali Sabzi, a quick stir fry of potatoes, long beans and spices, cooked until fork tender. Served with a bowl of dal and a side of homemade yogurt, it’s what I like to call Indian comfort food.
Contrary to popular belief butter chicken, makhani dishes and naans are not everyday dishes in Indian households. “Ghar ka khana”, Indian home cooking basically consists of Lentils/dals, a simple vegetable dish called “sabzi” like this one which are then served with roti/rice.
While our family enjoys all types of cuisines, our most loved is a simple home cooked meal. I relish lentils and vegetables in any form and can eat bowls of dal sabzi sans any rice or roti while being completely content. When I was growing up my mom would make a little extra sabzi (vegetables) and then tuck them inside sandwiches and parathas for afternoon snacks. We would look forward to hot pressed aloo saabzi sandwiches served with ketchup or chutney after school.
Aloo Phali/Beans Aloo can be made with a variety of beans, French beans, green beans, gawar. We use yard long beans as our preferred bean. They are long and thin and taste delicious when you leave a slight crunch to them.
- Ingredients
- 2 cups long beans (phali), cut into ½ inch pieces
- 1 large potato, peeled & cut into square pieces
- 2 teaspoon grated ginger
- ¼ teaspoon mango powder (amchur)
- 1 teaspoon cumin seeds
- ¼ teaspoon turmeric powder
- ½ teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon red chili powder
- pinch of asafetida
- 1 teaspoon salt, adjust to taste
- 2 tablespoon oil
- Heat oil in heavy bottom pan on medium heat, add ginger, asafetida and cumin seeds.
- Once they start sputtering add potatoes, cover and cook for 7-8 minutes.
- Reduce heat to medium low, add beans, all spices and salt.
- Mix well, cover and let cook for 20 minutes mixing occasionally.
- Turn heat off once potatoes are tender. Enjoy hot.
Looking for more recipes? Try our homemade yogurt or methi murgh.
