Portion Size (Cooked): Around 2.5 to 3 cups of sabzi

Servings: 2-3 people (when served with chapati)

Preparation Time: 10-15 minutes

Cooking Time: 15-20 minutes

Ingredients 

• 2 medium-sized potatoes, peeled and diced 

• 200g green beans, trimmed and cut into 1-inch piece 

• 2 tbsp vegetable oil (or Mustard oil) 

• 1 tsp cumin seeds 

• 1 tsp mustard seeds 

• Curry leaves, a sprig 

• 1 tsp Ginger, chopped finely 

• 1/2 tsp turmeric powder 

• 1/2 tsp red chili powder (adjust to taste) 

• 1/2 tsp garam masala 

• Salt to taste 

• 1/4 tsp amchur (dry mango powder) – optional for tanginess 

• Fresh coriander leaves, chopped (for garnish) 

Equipment 

• Frying pan or heavy-bottomed skillet 

• Spatula or spoon 

• Chopping board and knife  

Instructions 

Prepare the Vegetables 

• Dice the potatoes and cut the green beans into 1-inch pieces. 

Temper the Oil 

• In a frying pan, heat the oil over medium flame. Add cumin seeds,  mustard seeds and let them sizzle for a few seconds. Add curry leaves and reduce flame to low. Add turmeric, red chili powder, and salt, stirring well, make sure you don’t burn it. Add ginger now and cook for few seconds. 

Add the Potatoes 

• Toss the diced potatoes into the pan, stir to coat them with oil, and cook for about 5 minutes, allowing them to start softening.  

• Then, add the green beans and mix everything thoroughly. 

• Cook Until Tender 

• Cover the pan and cook on low heat for 10-12 minutes, stirring occasionally. The potatoes and beans should become tender but not mushy. 

• Add Final Spices 

• Sprinkle garam masala and amchur (if using) and stir to blend the flavors. Let it cook uncovered for 2-3 more minutes. 

Garnish and Serve 

• Turn off the heat, garnish with fresh coriander leaves, ginger and tomato juliennes',  and serve hot with roti or rice. 

 Tips 

• Cut Evenly- For consistent cooking, try to dice the potatoes and green beans evenly. 

• You can use frozen beans to save some time 

• If you prefer low carb diet, then you can skip adding potatoes 

• Add crushed paneer to it to make it more nutritious 

• You can use it as sandwich or kathi roll filling or dosa stuffing 

• Mustard oil gives a distinct flavor to it if used. Make sure you cook it until it starts smoking before using it to cook sabzi. 

• Adjust Spice Level-  If you prefer a spicier sabzi, increase the red chili powder or add a chopped green chili. 

• For a Tangy Touch- A sprinkle of lemon juice at the end can add a burst of freshness. 

• If you like moist sabzi, then use onion tomatoes to the above recipe, after adding curry leaves.