If there’s one dish that takes me straight back to my childhood kitchen, it’s this humble aloo beans stir fry. Simple green beans and potatoes, tossed with a few spices, somehow manage to create a meal that’s hearty, comforting, and endlessly versatile. This was often a side dish on our dinner table alongside dal and rice, but honestly, I’ve enjoyed it just as much tucked into a warm roti or paratha for a quick lunch.
What I love about this dish is how it strikes the perfect balance: tender, golden potatoes soaking up the spices while the green beans stay slightly crunchy, adding freshness and texture. It’s a one-pan wonder that doesn’t need much fuss—perfect for busy weeknights when you just want real, homey food on the table.
Ingredients You’ll Need
- Green beans – Fresh, trimmed, and cut into bite-sized pieces.
- Potatoes – Peeled and diced into small cubes so they cook evenly.
- Garlic & ginger – A simple but powerful base of flavor.
- Green chili – Optional, but it adds a nice kick.
- Turmeric & chili powder – For warmth, color, and gentle heat.
- Garam masala – Adds that signature North Indian depth (see notes for a homemade blend).
- Chaat masala or amchur (dried mango powder) – Brings a tangy finish that brightens up the dish. Lemon juice also works beautifully.
- Oil & salt – Choose a neutral oil (mustard, avocado, or olive oil work fine).
- Water – Just enough to steam the veggies as they cook.
How to Make Aloo Beans
- Sauté the aromatics – Heat oil in a wide pan. Add green chili, ginger, and garlic, and sauté for a minute until fragrant.
- Cook the potatoes – Stir in the diced potatoes, season lightly with salt, and splash in some water. Cover and cook until the potatoes are fork-tender but not mushy.
- Add the beans – Stir in the green beans and cook covered for 5–6 minutes until tender but still slightly crisp. If the pan dries out, add a few spoonfuls of water to deglaze.
- Spice it up – Sprinkle turmeric, chili powder, garam masala, and chaat masala (or lemon juice) over the veggies. Toss well so everything is coated in the fragrant spice mix.
- Finish and serve – Cook for another 2 minutes, then taste and adjust seasoning. Serve hot.
Notes & Tips
- Homemade garam masala – I often use my own blend of garam masala, coriander powder, and cumin powder for a more robust flavor. Store-bought tends to be milder, so you may need to use a little more.
- Texture matters – Don’t overcook the beans; they should stay a little crisp to balance the soft potatoes.
- Make it a meal – Pair it with dal and rice for a comforting Indian thali-style dinner, or stuff it into parathas for a quick, satisfying wrap.
Serving Suggestions
- With steamed rice and dal for the classic combo.
- Alongside roti or paratha with a dollop of yogurt.
- As part of a larger festive spread—it’s simple but always gets polished off quickly!
This aloo beans stir fry proves that the simplest ingredients can create the most satisfying dishes. It’s budget-friendly, quick to make, and a beautiful example of everyday Indian home cooking that never gets old.
Green Beans and Potatoes
This simple Indian stir-fry of green beans and potatoes—known as Aloo Beans—is quick, comforting, and full of flavor. The potatoes soften into tender bites while the beans stay lightly crisp, all coated in warming spices. Perfect with rice, dal, or roti for a wholesome meal.
Ingredients
- 250 g (9 oz) green beans, trimmed and cut into 2-inch pieces
- 250 g (9 oz) potatoes, peeled and diced into 1-inch cubes
- 2–3 tablespoons oil (olive, avocado, or mustard)
- 4 garlic cloves, thinly sliced
- 1-inch piece fresh ginger, julienned (optional)
- 1 green chili, slit or chopped (optional)
- ½ teaspoon sea salt, plus more to taste
- ¼ teaspoon turmeric powder
- ½–¾ teaspoon Kashmiri red chili powder (adjust to taste)
- 1 teaspoon garam masala (or ¾ tsp garam masala + ¾ tsp coriander powder + ¼ tsp cumin powder)
- ½–¾ teaspoon chaat masala (or ⅓ tsp amchur/dried mango powder, or finish with lemon juice)
- ⅓–⅔ cup water, as needed
Instructions
- Heat the oil in a large pan. Add the green chili, ginger, and garlic. Sauté for 1–2 minutes until fragrant.
- Stir in the diced potatoes and cook for 2–3 minutes. Add about ⅓ cup water, mix well, cover, and cook until the potatoes are fork-tender but not mushy. (If using a whole chili, remove and discard at this stage if you prefer less heat.)
- Add the green beans and stir-fry for 2–3 minutes. Splash in a little water to deglaze the pan, then cover and cook for 5–6 minutes until the beans are tender yet still slightly crisp.
- Season with turmeric, salt, chili powder, garam masala, and chaat masala. Toss well to coat the beans and potatoes evenly. Stir-fry for another 1–2 minutes.
- Taste and adjust spices or salt as needed. If desired, finish with a squeeze of lemon juice before serving.
- Serve hot with steamed rice, dal, or warm roti.
Notes
- Garam Masala: Store-bought blends are often milder than homemade. If yours is light, use 1–1½ teaspoons.
- Variations: Add a pinch of cumin seeds to the oil before sautéing for extra depth.
- Meal Prep: This dish reheats beautifully the next day—perfect for packing with lunch alongside rice or chapati.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 15652Total Fat 140gSaturated Fat 17gTrans Fat 1gUnsaturated Fat 106gCholesterol 0mgSodium 54740mgCarbohydrates 3360gFiber 652gSugar 1264gProtein 755g
Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.
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