Aaloo beans is somewhat a staple in vegetarian meals in India and we ate it often growing up. It’s an easy recipe and a great way to get the kids to eat vegetables.

Like other vegetables, green beans are a good source of fiber, potassium, and folate, and are an excellent source of protein, iron, and zinc. They contain anti-oxidants similar to those found in green tea, also known as catechins, which can improve heart health and help prevent cancer and manage/prevent diabetes.
You can read more about the health benefits of green beans here.
  • 1 tbsp Oil
  • 1/2 tsp Cumin seeds (Jeera)
  • 4 cloves Garlic chopped
  • 1 Green chili pepper chopped (optional)
  • 2 cup Green Beans chopped in 1/2 inch pieces
  • 1 Potato medium, cubed into small peices
  • 3 tbsp Water
  • 2 tsp Coriander powder (Dhaniya powder)
  • 1/4 tsp Ground Turmeric (Haldi powder)
  • 1/4 tsp Cayenne or Red Chili powder
  • 1 tsp Salt
  • 1 tsp Dry Mango powder (Amchur) (can be replaced with lemon juice)

  1. Heat a pan on medium heat and add oil to it.

  2. Then add cumin seeds, garlic and green chili.

  3. Sauté for a few seconds.

  4. When the cumin seeds start to splutter, add chopped green beans, potatoes and water.

  5. Add spices except dry mango powder and mix well.

  6. Cover the pan with a lid, and cook on medium-low heat until the potatoes and green beans are cooked and tender for about 10-15 minutes.

  7. Stir occasionally.

  8. Mix in the dry mango powder. (If there is any remaining liquid, then cook uncovered for a couple of minutes.)

  9. Aloo Beans are ready to be served with roti or naan.