Authentic Indian Beans Potato Recipe – Quick & Easy Fry

Last Updated on 2 months by Neha Deshmukh

Authentic Indian Beans Potato Recipe – Quick & Easy Fry

Hey everyone! If you’re looking for a simple, flavourful side dish that’s quick to whip up, you’ve come to the right place. This beans and potato fry (or aloo beans ki sabzi as we call it at home) is a staple in many Indian kitchens, and for good reason. It’s comforting, delicious, and perfect with roti, rice, or even as part of a larger Indian thali. I first made this when I was just starting to learn to cook, and it quickly became a go-to because it’s so forgiving and tastes amazing every time!

Why You’ll Love This Recipe

This recipe is all about simplicity and flavour. It’s ready in under 30 minutes, making it perfect for busy weeknights. Plus, it uses easily accessible ingredients. The combination of tender potatoes, slightly crunchy runner beans, and a fragrant blend of spices is just chef’s kiss! It’s a wonderfully satisfying dish that’s sure to become a family favourite.

Ingredients

Here’s what you’ll need to make this delicious beans potato fry:

• 1/4 kg runner beans (about 250g)
• 2 potatoes, medium-sized, peeled and cubed
• 1/4 tsp salt (plus more to taste)
• 1 pinch turmeric powder (about 1/4 tsp)
• 1 tsp red chili powder (adjust to your spice preference)
• 1 tsp coriander powder
• 1 pinch roasted fenugreek powder (about 1/4 tsp)
• 1 tbsp oil
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 4 garlic cloves, crushed
• 10-12 curry leaves

Ingredient Notes

Let’s talk about a couple of key ingredients! Runner beans, also known as fasli beans, are a seasonal delight – you’ll find them abundantly in Indian markets during the monsoon and winter months. They have a lovely, slightly sweet flavour and a satisfying crunch.

And don’t skip the roasted fenugreek powder! It adds a unique, nutty aroma and depth of flavour that really elevates the dish. You can find it pre-made in most Indian grocery stores, or you can easily roast and grind your own fenugreek seeds. Trust me, it makes all the difference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s parboil the runner beans. Chop them into bite-sized pieces and add them to a pot with 1/4 tsp salt and a pinch of turmeric. Add enough water to cover the beans and bring to a boil. Cook for 6-7 minutes, then drain and set aside. This helps them cook evenly in the fry.
2. Now, heat the oil in a pan over medium heat. Once hot, add the mustard seeds. Wait for them to splutter – that’s when you know they’re ready!
3. Next, add the cumin seeds, crushed garlic, and curry leaves. Sauté for about 30 seconds, until fragrant. The aroma at this stage is incredible!
4. Add the cubed potatoes and a pinch of salt. Cover the pan and cook on low heat for about 15 minutes, or until the potatoes are partially tender. Stir occasionally to prevent sticking.
5. Time for the spices! Add the coriander powder, turmeric powder, red chili powder, and roasted fenugreek powder. Stir well to coat the potatoes evenly.
6. Add the parboiled runner beans to the pan. Sprinkle with a little water (about 2-3 tablespoons), cover, and simmer for 12-14 minutes, or until the beans are fully cooked and tender.
7. Finally, uncover the pan, increase the heat to medium-high, and stir-fry for 1-2 minutes. This will give the sabzi a lovely, slightly crisp texture. Serve hot!

Expert Tips

• Don’t overcook the potatoes! You want them to hold their shape.
• Adjust the amount of red chili powder to your liking.
• For a more intense flavour, you can add a pinch of asafoetida (hing) along with the mustard seeds.
• Make sure the pan is hot before adding the mustard seeds – this ensures they splutter properly.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: If you prefer a milder flavour, reduce the amount of red chili powder or omit it altogether. For a spicier kick, add a pinch of cayenne pepper.
• Regional Variations: My friend’s mom, who’s from South India, adds a squeeze of lemon juice at the end for a tangy twist. If you’re going for a North Indian style, a sprinkle of amchur (dry mango powder) works beautifully.

Serving Suggestions

This beans potato fry is incredibly versatile. It’s fantastic with:

• Roti or chapati (Indian flatbread)
• Steamed rice
• Dal (lentil soup)
• As part of a larger Indian thali (platter)
• Even as a side dish with your favourite protein!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Q: What type of oil is best for this recipe?

A: You can use any neutral-flavored oil like vegetable oil, sunflower oil, or canola oil. Mustard oil is also a great option if you enjoy its distinct flavour!

Q: Can I use frozen runner beans?

A: While fresh runner beans are best, you can use frozen ones in a pinch. Just add them directly to the pan with the spices, as they won’t need parboiling.

Q: How can I adjust the spice level?

A: Easily! Reduce or omit the red chili powder for a milder flavour, or add a pinch of cayenne pepper for extra heat.

Q: What is the purpose of parboiling the beans?

A: Parboiling ensures the runner beans cook evenly and retain a slight crunch in the fry. It prevents them from being undercooked or mushy.

Q: Can this dish be made ahead of time?

A: You can parboil the beans and chop the potatoes ahead of time. However, it’s best to fry the sabzi just before serving for the best texture and flavour.