Beans aloo sabzi recipe is one of the simplest and easiest way to add greens to any meal. Be it lunch or dinner. This sabzi is versatile and goes well with any dal, curry or even with plain chapati and curd. This beans potato sabzi does not use any onion, garlic or tomato. Its totally sattvic sabzi. It is highly nutritious and healthy.
Heat oil in a kadhai and add cumin seeds.
When the seeds begin to sputter, add cubed potatoes.
Cover and cook the potato soft and 3/4th done.
Now add turmeric powder and then immediately add beans and salt . Do not add any dry masala at this stage as they might get burnt.
Again cover and cook till the beans are properly cooked. If you feel that the sabji is sticking to the bottom of the kadhai then sprinkle 1 tblsp of water and cover and cook till the beans and aloo are done.
Keep Stirring occasionally.
When the beans are completely done add red chilly powder, coriander powder and garam masala.
Mix everything well, cover and let it cook for another 2mins for the beans to take in the masala. You can leave it till the veggies are done or you can stir fry it further to make it crunchy.
Your simple beans aloo sabzi is ready…
A warming, chunky dal from Bengal that’s packed with protein and cheap to make. The tadka really brings this chana dal to life, so don’t be tempted to skimp on the toppings. Serve with roti, paratha or naan.
The vibrant colour and flavour of green herbs make a delicious addition to marinades, tandoori dishes, breads and gravies. In Indian cooking, a lot of green leafy veg also get added to give the required colour but I find the addition of mint and coriander such an unbeatable combination. Commonly used in chutneys, I have added both here to a lamb curry. I always prefer to cook lamb on the bone for loads more flavour in the gravy and also the bone marrow adds much more as it melts in the curry. There is a delicious bone marrow curry in my new cookbook Thali and I think it lends something truly special!
Serve this Hariyali Gosht with plain rice and salad for a hearty Sunday lunch.
To marinate the lamb- In a blender add the greek yoghurt, garlic, ginger, mint leaves, onion and birds eye green chillies. Blend to a smooth paste. In a large bowl add the paste along with the lamb. Marinate overnight for for 3-4 hours
In the same blender add the coriander and green chillies along with the water. Blend to a fine paste and set aside
In a large heavy bottom saucepan heat the oil over a medium flame. Add the whole spices and fry for a few seconds. Add the sliced onions and fry as they begin to colour for 12 minutes over a medium heatAdd the marinated lamb and fry sealing the pieces for 15-17 minutes. Add the coriander powder, cumin powder, turmeric powder and chilli powder
Stir well, season to taste and cook over a low heat with a lid on for 30-35 minutes. Stir halfway to make sure it doesn’t stick to the bottom of the pan
At this stage add the coriander paste along with the water and continue to simmer for 30 minutes with the lid on stir a few times as the gravy thickens. Add garam masala and turn the heat off. Serve warm with rice or rotis and raita.