Potato French Bean Recipe – Authentic Indian Dry Sabzi

Last Updated on 4 months by Neha Deshmukh

Potato French Bean Recipe – Authentic Indian Dry Sabzi

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for years – a simple yet incredibly flavorful Potato French Bean Sabzi. It’s one of those dishes my mom would whip up on busy weeknights, and honestly, it’s pure comfort food. It’s a dry sabzi, meaning it’s not in a gravy, and it’s packed with lovely Indian spices. Trust me, this one is a keeper!

Why You’ll Love This Recipe

This Potato French Bean Sabzi is perfect for a quick and easy side dish. It’s ready in under 20 minutes, making it ideal for weeknight dinners. Plus, it’s incredibly versatile – you can serve it with roti, paratha, rice, or even as part of a larger Indian thali. The combination of earthy potatoes and slightly sweet French beans, spiced with aromatic Indian flavors, is just chef’s kiss!

Ingredients

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

• 4 medium potatoes
• 4 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/4 teaspoon asafoetida (heeng)
• 1 tablespoon ginger, chopped
• 1 green chili, chopped
• 400 grams French beans, trimmed and cut into 1-inch pieces
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 tablespoon coriander powder
• 1/2 teaspoon garam masala powder
• 1 teaspoon dry mango powder (amchur)
• 1 tablespoon dried fenugreek leaves (kasoori methi)
• 4-5 tablespoons water
• A handful of fresh coriander leaves, chopped

Ingredient Notes

Let’s talk about a few key ingredients that really make this recipe shine:

• Asafoetida (Heeng): Don’t be scared off by the smell! A tiny pinch of asafoetida adds a wonderful savory depth to Indian dishes. It’s traditionally used to aid digestion and has a unique, pungent aroma that mellows out when cooked. You can find it at most Indian grocery stores.
• Amchur (Dry Mango Powder): This adds a lovely tangy flavor that balances the spices beautifully. It’s a fantastic alternative to lemon juice in Indian cooking.
• Kasoori Methi (Dried Fenugreek Leaves): These fragrant leaves add a slightly bitter, yet incredibly addictive flavor. Crush them between your palms before adding to release their aroma. My grandmother always said a little kasoori methi makes everything taste like home!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dice the potatoes into roughly 1-inch cubes. Trim the French beans and cut them into 1-inch pieces as well.
2. Heat the oil in a pan or wok over medium heat. Once hot, add the mustard seeds, cumin seeds, and asafoetida. Let them splutter – you’ll know they’re ready when the mustard seeds start to crackle.
3. Add the chopped ginger and green chili. Sauté for about a minute until fragrant. This is where your kitchen will start to smell amazing!
4. Now, add the diced potatoes and a pinch of salt. Mix well to coat them with the spices. Cover the pan and cook for 3-4 minutes, until the potatoes are partially tender.
5. Toss in the French beans and stir to combine them with the potatoes.
6. Add the turmeric powder, red chili powder, coriander powder, garam masala, amchur, and kasoori methi. Make sure everything is nicely coated with the spice blend.
7. Pour in the water to deglaze the pan, scraping up any browned bits from the bottom. This adds so much flavor! Cover and simmer for 5-7 minutes, or until the French beans are tender-crisp.
8. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcrowd the pan. If you’re making a larger batch, cook in two batches to ensure the vegetables cook evenly.
• Adjust the amount of green chili to your spice preference.
• For a more intense flavor, you can dry roast the spices for a minute before adding them to the pan.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment:
  • Mild: Reduce the red chili powder to 1/2 teaspoon or omit it altogether.
  • Medium: Use 1 teaspoon of red chili powder as per the recipe.
  • Spicy: Add an extra 1/2 teaspoon of red chili powder or a pinch of cayenne pepper.
• Regional Variations: In some parts of North India, people add a pinch of bhuna jeera (dry roasted cumin powder) for an extra layer of flavor. My friend’s mom always adds a tiny bit of grated coconut towards the end!

Serving Suggestions

This Potato French Bean Sabzi is incredibly versatile. Here are a few ideas:

• Serve with roti or paratha for a classic Indian meal.
• Enjoy with a side of rice and dal.
• Include it as part of a larger Indian thali.
• It’s also delicious with a side of yogurt or raita.

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

• What is Asafoetida and where can I find it? Asafoetida, or heeng, is a resin with a pungent smell that adds a savory depth to Indian dishes. You can find it at most Indian grocery stores, usually in powdered form.
• Can I use frozen French beans in this recipe? Yes, you can! Just add them directly to the pan along with the potatoes, and you might need to cook for a couple of minutes longer.
• How can I adjust the sourness of the dish? The amchur powder provides the sourness. Add a little more if you prefer a tangier flavor, or reduce the amount if you prefer it milder.
• What is the best way to store leftover sabzi? Store in an airtight container in the refrigerator.
• Can this sabzi be made ahead of time? Yes, you can make it a day ahead. The flavors actually develop even more overnight! Just reheat thoroughly before serving.