Aloo Beans is a simple, flavorful Indian sabji made with tender potatoes and crisp green beans. A quick, satisfying vegetarian side dish perfect for everyday lunch or dinner with roti or rice.
Green Beans & Potato Sabji. Sigh. This is one of those dishes where I’ve had a love-hate relationship with growing up! You know what I mean, when the menu item is laid out but you really wish you weren’t eating it? Let me know in the comments if that’s relatable! Also, let me know what you think of all the love-hate dishes I’ve had when growing up! What’s the number? I’ve lost count! Kids are crazy, huh!
No offense to my mom, but she didn’t make this well! I know I feel I’ve said that so many times on the blog - but trust me, she’s got masterpieces such as Masoor Daland Mom’s Grilled Cheese (which is why it’s named after her!) - but unfortunately this dish was one of her flops when I was a kid! I’m not sure why I didn’t like it, but I think I’ve always found the green beans to be so bland and tasteless. They just weren’t exciting!
In Delhi, this dish made me hate green beans. I’ve got a couple of recipes where green beans are on the side, such as my Oven-Baked Salmon with Lemon & Herbs or Sheet Pan Chicken Shawarma Dinner, but I’ve really went out of my way to make those the best green beans I’ve ever had!
Needless to say, I’ve never jumped for joy or woken up in the morning thinking to myself “I’ll make myself Aloo Beans sabzi today.” I’ve made this dish for my girlfriend since she loves green beans and potatoes prepared in any way, and I’d taste it myself while cooking it, but I never made it for myself until literally recording this recipe - be sure to check out the recipe video at the bottom of this post so you can follow along as I prepare the ingredients! I do personally think it’s a lot more tangible to watch a recipe being made than reading alone, so that’s why I love sharing my recipes on my YouTube channel - be sure to subscribe there if you’re not already so you don’t miss out when the next delicious recipe is premiering live! I love to premiere my new recipes so I get the opportunity to chat with you and answer any questions you may have about the recipe in real time!
I have to admit I’ve officially been converted! I used to hate this dish but now I’m loving it! These are the best aloo and beans I’ve ever made, and now I wish my mom had prepared them like this! If she did, then I wouldn’t have the aversion to green beans that I have!
This sabji is so quick to make and unbelievably healthy. It’s also vegan and has NO ginger or garlic! The longest part of this recipe is cooking the potatoes and getting them crispy, but after that this comes together in no time! I’m sure it’ll be kid-friendly and it will complete the perfect comforting meal for your family! Let’s get to the recipe!
Ingredients for French Beans & Potatoes
This recipe is simply prepared and won’t need many ingredients! Remember, this is a homestyle dish, so let’s let the potatoes and the green beans truly shine! Let’s review our main stars and the spices that will be used in this recipe. Remember, all quantities can be found at the bottom of this post in the FULL, PRINTABLE RECIPE CARD! You can save the recipe and print it for later when you’re ready to cook!
Potatoes: Peel the potatoes and rinse thoroughly, then cut into bite sized cubes. I recommend you use yellow potatoes because they will give the best flavor, but if you can’t find Yukon gold yellow potatoes, white potatoes or russet potatoes will work just fine.
French Green Beans: I’m using the long, thin French beans. You could use regular green beans if you want.
Oil: For this recipe I’m using olive oil, and that’s what my mom always used. Feel free to use your favourite plant-based oil to ensure that the recipe is vegan. You can use ghee if you want, but the recipe will no longer be vegan.
Heat pan on medium heat and add olive oil, cumin seeds, dried chilies and hing. Add the dried Kashmiri chili as well if using. Let the spices crackle or until the cumin seeds turns reddish brown and fragrant.
Rinse the cubed potatoes, drain and add to pan, mix well and cover and cook for 4-6 minutes.
Then, remove the cover and stir well. Add the green beans, along with the red chili powder, turmeric and ground coriander. Add salt to taste and mix well.
Turn down the heat, cover again and cook for 8-12 more minutes.
Check if the potatoes are cooked by breaking large pieces with the back of a spatula/wooden spoon. Potatoes should be soft and lightly browned and the beans should have softened.
Once potatoes and beans are cooked, add garam masala and fresh cilantro for garnish. Adjust seasoning to taste and serve with your favourite bread or rice.
Serving Suggestions
You could serve this dish in so many ways! Whether you have it with rice, dal, roti, or all of the above, the possibilities are endless! When preparing this sabji, I enjoyed it with my favourite Pyaaz Paratha, or onion-stuffed paratha! That was an amazing combination!
Here are my serving suggestions to make Potato & Green Beans Sabji part of a nutritious, balanced, and wholesome meal:
I love having some pickle on the side - green chilli is my go-to! Of course, to cool things down, dahi (yogurt), is essential and really complements the spices. You could also have a cool Cucumber Raita to pair!
In fact, another cool way to serve extra Beans Aloo Sabzi is to stuff it in a sandwich! My mom used to do this all the time when we ran out of atta flour or she didn’t feel like making roti or paratha!
Storing Leftovers
You can certainly make this sabji in advance and keep the rest for later! To save the leftovers, store in an airtight container and refrigerate. This dish will stay fresh in the fridge for 2-3 days.
Of course, this dish is best served fresh since the potatoes will be crispy and your green beans will be colorful and vibrant! The leftovers don’t TASTE bad at all, but they won’t look as good as when they were fresh off the pan!
You can reheat leftover Potato & Beans Curry in the microwave. Heat for 2-3 minutes, stirring occasionally to ensure the dish is entirely warmed through.
Tips for Success
Cook the potatoes half way on medium to medium high heat to add colour and flavour. This will also help prevent overcooking the green beans.
Use the freshest vegetables available and don’t overdo the ground spices. A little bit goes a long way.
Finish cooking the dish on low to medium heat to ensure potatoes cook all the way and the beans don’t overcook.
Pair with paratha or roti with a side of yogurt for one of the best, simplest combinations.
Loved This Dish? Try Out These Other Indian Aloo Recipes!
A simple North Indian dry sabji of potatoes and green beans cooked with cumin and everyday spices — quick, wholesome, and naturally vegan.
How do I stop the potatoes from sticking?▼
Cook them covered over lower heat and add a splash of water if they start to stick. Check they’re done by breaking a piece with the back of your spatula, as the recipe suggests.
Is aloo beans sabji vegan?▼
Yes — it’s cooked in olive oil and everything in it is plant-based, so it’s naturally vegan and gluten-free.
What do you serve with aloo beans?▼
With roti or paratha and dal, or as a side alongside rice and a little yogurt.
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Recipe by Anadi Misra
Aloo Beans Recipe - Potato & Green Beans Sabji
Aloo Beans is a simple, flavorful Indian sabji made with tender potatoes and crisp green beans. A quick, satisfying vegetarian side dish perfect for everyday lunch or dinner with roti or rice.
Heat pan on medium heat and add olive oil, cumin seeds and hing. Add the dried Kashmiri chili as well if using. Let the spices crackle or until the cumin seeds turns reddish brown and fragrant.
Heat pan on medium heat and add olive oil, cumin seeds and hing. Add the dried Kashmiri chili as well if using. Let the spices crackle or until the cumin seeds turns reddish brown and fragrant.
Rinse the cubed potatoes, drain and add to pan, mix well and cover and cook for 4-6 minutes.
Rinse the cubed potatoes, drain and add to pan, mix well and cover and cook for 4-6 minutes.
3
Then, remove the cover and stir well. Add the green beans, along with the red chili powder, turmeric and ground coriander. Add salt to taste and mix well.
Then, remove the cover and stir well. Add the green beans, along with the red chili powder, turmeric and ground coriander. Add salt to taste and mix well.
4
Turn down the heat, cover again and cook for 8-12 more minutes.
Turn down the heat, cover again and cook for 8-12 more minutes.
5
Check if the potatoes are cooked by breaking large pieces with the back of a spatula/wooden spoon. Potatoes should be soft and lightly browned and the beans should have softened.
Check if the potatoes are cooked by breaking large pieces with the back of a spatula/wooden spoon. Potatoes should be soft and lightly browned and the beans should have softened.
6
Once potatoes and beans are cooked, add garam masala and fresh cilantro for garnish. Adjust seasoning to taste and serve with your favourite bread or rice.
Once potatoes and beans are cooked, add garam masala and fresh cilantro for garnish. Adjust seasoning to taste and serve with your favourite bread or rice.
Nutrition per serving
123
Calories
3g
Protein
18g
Carbs
5g
Fat
4g
Fiber
4g
Sugar
1180mg
Sodium
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Tested & written in Anadi’s kitchen
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