Aloo Beans Curry: A Wholesome Vegetable Stew
Image Credit: aloo beans curry/

Just like Bunny said in Ye Jawani Hai Deewani, no matter how much Keema Pav and Tangdi Kebab you eat, you always keep coming back to your home’s Daal-Rice. You see, that is the thing with comfort food, especially if it is homemade. Maybe that is why some people call homemade delicacies ‘Soul-food’.

We as Indians have always seen a wide variety of green vegetables being cooked in several different ways in our kitchens. Be it green-coloured ‘Bathua Puris’ or Pink-coloured ‘Beetroot Curd’, our moms have always tried their best to feed us as many veggies as possible in the most innovative ways one can think of. Consumption of vegetables is important for healthy functioning of mind and body and is easy to digest as well. 

aloo beans sabzi/

If cooked in a certain way, different vegetables can taste in different ways and become so tasty that one might never think about consuming meat.  We have a stew of potato and green beans that is equally tasty as well as healthy.


1. 2 tablespoon Oil

2. ½ tablespoon Cumin (Jeera)

3. 1 chopped onion

4. 1 chopped green chilli

5. 1 potato

6. 250 gms beans

7. 1 tablespoon ginger garlic paste

8. 1 tablespoon Kashmiri red chilli powder

9. ¼ tablespoon Turmeric powder

10. ½ tablespoon Coriander powder

11. Salt

12. 1 chopped Tomato

13. ½ cup Water

14. ¼ tablespoon Garam Masala

15. ½ tablespoon Coriander Powder


1. In a saucepan or wok, heat 2 tablespoons of oil mustard or refined oil.

2. Once, the oil is hot. Add ½ tablespoon cumin and let it cook for 2 minutes. You can hear the popping sound of cumin. Now, add a medium-sized diced onion and cook it for 2-3 minutes. Let the onion turn translucent.

3. Now, add one chopped green chilli and stir for 2 minutes.

4. Chop one potato into cubes and put them into the pan. Chop the green beans into pieces of 1 inch and add them to the pan. Cook them for 2-3 minutes till the vegetables become soft.

5. Add 1 tablespoon ginger-garlic paste, 1 tablespoon Kashmiri Red Chilli Powder, ¼ tablespoon turmeric powder, ½ tablespoon coriander powder and salt to taste. Stir Well.

6. Now, add 1 chopped tomato. Mix properly and cook for 2-3 minutes on high flame.

7. Wait till the spices are properly cooked. You will know it as the spice mixture will start releasing oil.

8. Cover the pan and cook for at least 5-7 minutes till the potatoes and beans turn soft.

9. Let it rest for a minute. Add ½ cup of water to the pan. Now, add ½ tablespoon of Garam Masala powder and mix well. Cover the pan and cook for 4-5 minutes on medium flame.

10. Adjust the consistency of the gravy accordingly. Once the gravy looks good. Add ½ tablespoon of chopped coriander leaves and mix well.

11. Check if the potatoes and beans are soft. Take a piece of potato and crush it with a fork. If it gets easily crushed, the stew is ready.

Serve it with hot steaming rice or chappatis of your choice. Eat hot!