Introduction
Green Bean and Potato Curry is a simple and comforting Indian side dish that’s perfect for everyday meals. Made with fresh green beans, potatoes, onions, tomatoes, and Preeti’s All-Purpose Indian Kitchen Masala, this recipe is full of authentic Indian flavor.
With Preeti’s All-Purpose Indian Kitchen Masala, there’s no need to buy, measure, or store dozens of individual spices. Everything you need is in one convenient blend, making Indian cooking easy, fast, and delicious.
How I Cook Green Beans and Potato Curry
To make this Green Bean and Potato Curry, heat oil in a pan. Sauté the onions until they become golden brown. This creates a flavorful base for the curry.
Add ginger-garlic paste and cook for a minute or two until the raw smell disappears. Add chopped tomatoes and cook until they become soft and blend into the onion mixture.
Add the green beans and potatoes. Mix well so the vegetables are coated with the flavorful base. Add Preeti’s All-Purpose Indian Kitchen Masala and salt. Sauté everything together for a minute or two, allowing the spices to release their aroma.
Add water, bring the curry to a boil, and cover the pan. Cook on low heat until the potatoes and green beans become tender.
Remove the lid and check that the vegetables are cooked to your desired softness. Finish with fresh cilantro and toasted almonds.
🥔 Did You Know?
Potatoes are a good source of potassium, vitamin C, and vitamin B6. They also provide carbohydrates that give your body energy.
Aloo Rajma Recipe |Green Beans with Potatoes| Easy Indian Recipe with Preeti's All-Purpose Indian Kitchen Masala
Equipment
- Set of Measuring Spoons
- One Set of measuring cups
- Cutting Boards and Knives
- Wok or wide pan
Ingredients
- 2-3 tbssp Oil or gghee
- 1/2 pound green beans trimmed and cut into 1-inch pieces
- 1/2 pound potatoes peeled and cut into 1-inch cubes
- 1 cup thinly sliced onions
- 1/2 cup chopped tomatoes
- 1 tablespoon ginger-garlic paste
- 2 level tablespoons Preeti's All-Purpose Indian Kitchen Masala
- Salt to taste
- 1/4 cup toasted almonds
- 1/4 cup chopped fresh cilantro optional
- 1/2 cup Water more if as needed
Instructions
- Heat oil in a large pan over medium heat.
- Add the onions and sauté until golden brown.
- Stir in the ginger-garlic paste and cook for 1–2 minutes until the raw smell disappears.Add the tomatoes
- Cook until the tomatoes become soft and break down.
- Add the green beans and potatoes. Mix well.
- Stir in Preeti's All-Purpose Indian Kitchen Masala and salt to taste. Sauté everything together for 1–2 minutes.
- Add 1/2 cup of water to lightly cover the vegetables. Bring to a boil. Cover the pan and cook on low heat for 15-20 minutes, or until the potatoes and green beans are tender. Keep checking in between; add more water if vegetables are sticking. Always add very little water at a time.
- Remove the lid and cook off any excess liquid, if needed.
- Garnish with toasted almonds and fresh cilantro before serving.
Video
Notes
🌿 Did You Know?
Green beans provide fiber, vitamin C, vitamin K, and folate. They are also naturally low in calories and add color and crunch to this curry.
Other delicious curries made with Preeti’s Premium Spice Blends
Matar Paneer Recipe with Preeti’s All Purpose Indian Kitchen Masala
Instant Pot Aloo Baigan with Preeti’s Indian Kitchen Masala
Frequently Asked Questions
1. What is green beans and potato curry?
Green beans and potato curry is a simple Indian vegetable dish made with green beans, potatoes, onions, tomatoes, and Indian spices. It is easy to make and works well as a side dish or light meal.
2. What spices are used in this recipe?
This recipe uses Preeti’s All-Purpose Indian Kitchen Masala, which combines several Indian spices in one blend. Salt is also added to taste.
3. Can I use frozen green beans?
Yes. Frozen green beans can be used. Add them directly to the pan and adjust the cooking time as needed.
4. What type of potatoes work best?
Yukon Gold, red potatoes, or regular russet potatoes work well. Cut them into small, even cubes so they cook evenly.
5. Can I make this curry without almonds?
Yes. The toasted almonds are optional. You can leave them out or replace them with another nut or seed if desired.
6. How do I prevent the potatoes from sticking?
Cook the vegetables on low heat and check them while they cook. Add a small amount of water if needed. Avoid adding too much water at once.
7. Can I make this dish spicy?
Yes. You can add extra chili powder or fresh green chilies if you prefer more heat. Start with a small amount and adjust to taste.
8. What can I serve with this vegetable curry?
It pairs well with rice, dal, roti, naan, or other Indian dishes. It can also be served as a simple vegetable side dish.
9. Can I make this recipe vegan?
Yes. Use vegetable oil instead of ghee. The rest of the ingredients in this recipe are plant-based.
10. How long does green beans and potato curry take to cook?
The recipe takes about 15 minutes to prepare and 25 minutes to cook. The total time is about 40 minutes.
11. Can I make this dish ahead of time?
Yes. It can be prepared ahead and reheated gently on the stovetop or in the microwave. Add a small splash of water if the vegetables become too dry.
🌶️ Did You Know?
Preeti’s All-Purpose Indian Kitchen Masala has an 18-ingredient blend that brings together a carefully balanced combination of Indian spices in one convenient blend. Instead of buying and measuring many individual spices, simply add the masala to your dish for rich, layered Indian flavor.
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