Green Beans and Aloo Sabji
This Green Beans and Aloo Sabji recipe is a healthy that is perfect for a quick and easy weeknight dinner. By blanching the green beans and potatoes first, you can reduce the amount of oil needed for cooking, making this dish a healthier option. It's also vegan and gluten-free, making it suitable for many dietary preferences.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
105 kcal
Protein
3 g
Carbs
18 g
Fat
3 g
Fiber
3 g
Ingredients
Green Beans (Chopped)
0.5 cup (100g)
Potato, brown skin, small
2 small (200g)
Cumin seeds
0.25 tsp (1.25g)
Turmeric powder
0.25 tsp (1.25g)
Common salt
0.25 tsp (1.25g)
Red chilli Powder
0.25 tsp (1.25g)
Olive Oil
1 tsp (5g)
Fresh Coriander Leaves (chopped)
1 tsp (5g)
Instructions
Preparation
Bring a pot of water to a boil. Add the green beans and potatoes to the boiling water and blanch for 2-3 minutes until slightly tender but still crisp. Drain and set aside.
Peel, wash and cubed potato.
Cooking Steps
Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
Add the blanched green beans and cubed potatoes to the pan.
Add turmeric powder, red chili powder, and salt. Stir well to coat the vegetables in the spices.
Cook for 5-7 minutes, stirring occasionally, until the vegetables are cooked through and slightly crispy.
Garnish with chopped coriander leaves and serve hot.