French Beans & Potato Fry Recipe – Authentic Indian Vegetable Side Dish

Last Updated on 2 months by Neha Deshmukh

French Beans & Potato Fry Recipe – Authentic Indian Vegetable Side Dish

Hey everyone! If you’re anything like me, you’re always on the lookout for simple, flavorful side dishes that go with everything. This French Beans and Potato Fry (also known as Aloo Beans ki Sabzi) is exactly that! It’s a classic Indian vegetable preparation, super versatile, and honestly, just feels like home on a plate. I first made this when I was trying to get my picky eater nephew to eat his veggies, and it was a surprising hit! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This French Beans and Potato Fry is a winner for so many reasons. It’s quick – ready in under 30 minutes! It’s incredibly flavorful, with a lovely balance of earthy potatoes, crisp-tender beans, and warm Indian spices. Plus, it’s a fantastic way to sneak in some extra veggies. It’s a staple in many Indian households, and for good reason. It’s comforting, satisfying, and pairs beautifully with roti, rice, or even as part of a larger thali.

Ingredients

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

• 250 grams French Beans, trimmed
• 3-4 medium-sized Potatoes, peeled and cubed
• 3 tablespoons Oil (I prefer vegetable or canola)
• 0.5 teaspoon Turmeric Powder (Haldi)
• 0.5 teaspoon Red Chili Powder (Lal Mirch)
• 0.5 teaspoon Garam Masala
• 1 teaspoon Dry Mango Powder (Amchur)
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! Using good quality spices makes all the difference.

• French Beans: Look for firm, bright green beans. You can use regular green beans or even runner beans – whatever you prefer!
• Potatoes: I like using a waxy potato like Yukon Gold, as they hold their shape well during frying.
• Amchur (Dry Mango Powder): This is the secret ingredient that gives this fry its signature tangy flavor! It’s made from unripe green mangoes that are dried and ground into a powder. It’s widely used in North Indian cuisine. If you can’t find it, I’ll share a substitution in the FAQs.
• Spice Levels: Traditionally, this dish has a mild to moderate spice level. Feel free to adjust the red chili powder to your liking. Some families in my region add a pinch of asafoetida (hing) for extra flavour – it’s totally optional!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, give those French beans a good rinse and chop them into 1-inch pieces. Peel and cube the potatoes into roughly 1.25-1.5 inch pieces – you want them to be similar in size to the beans.
2. Heat the oil in a heavy-bottomed kadai or pan over medium-low heat. Add the potatoes and sauté for 3-4 minutes, stirring frequently. We want them to get a little bit of color, but not browned yet.
3. Now, add the chopped French beans to the pan. Sauté both the vegetables together for another 8-10 minutes, stirring occasionally. This is where patience comes in – low and slow is key!
4. Sprinkle in the turmeric powder, red chili powder, and salt. Give everything a good mix, ensuring the spices coat the vegetables evenly.
5. Continue sautéing for another 8-10 minutes, or until the vegetables are tender but still have a bit of a bite. If things are getting too dry, you can cover the pan for a few minutes to help steam them.
6. Finally, add the garam masala and dry mango powder. Mix well, and garnish with fresh coriander leaves if you like. And that’s it!

Expert Tips

• Don’t overcrowd the pan! If you’re making a large batch, fry the vegetables in two batches to ensure they cook evenly.
• Keep the heat on the lower side. This prevents the spices from burning and ensures the vegetables cook through without getting mushy.
• Taste and adjust the seasoning as you go. Everyone’s palate is different, so don’t be afraid to add more salt or chili powder to suit your taste.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your garam masala doesn’t contain any hidden animal products.
• Spice Level Adjustment: For a milder fry, reduce or omit the red chili powder. For a spicier kick, add a pinch of cayenne pepper or a finely chopped green chili.
• Quick Weeknight Version: If you’re short on time, you can parboil the potatoes for 5-7 minutes before adding them to the pan.
• Regional Variations – South Indian Style: My friend’s mom always adds a handful of fresh curry leaves during the last few minutes of cooking. It adds a beautiful aroma and flavor! A tiny pinch of mustard seeds tempered in oil at the beginning also works wonders.

Serving Suggestions

This French Beans and Potato Fry is incredibly versatile. Here are a few of my favorite ways to serve it:

• With roti or paratha – a classic combination!
• As a side dish with dal and rice.
• As part of a larger Indian thali.
• Even as a filling for wraps or sandwiches!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave before serving.

FAQs

Let’s answer some common questions:

• What type of oil is best for this fry? Vegetable or canola oil are great choices, as they have a neutral flavor. You can also use sunflower oil or peanut oil.
• Can I use frozen french beans in this recipe? Yes, you can! Just make sure to thaw them completely and pat them dry before adding them to the pan.
• How can I make this dish less spicy? Reduce or omit the red chili powder. You can also add a pinch of sugar to balance the heat.
• What is Amchur and can I substitute it? Amchur is dry mango powder, adding a tangy flavour. If you can’t find it, you can substitute with 1 tablespoon of lemon juice or a teaspoon of white vinegar.
• How do I know when the vegetables are perfectly cooked? The potatoes and beans should be tender but still have a bit of a bite. You should be able to pierce them easily with a fork, but they shouldn’t be mushy.

Enjoy this simple, delicious, and authentic Indian side dish! I hope it becomes a staple in your kitchen too. Happy cooking!