Green Beans Potato curry is cooked Andhra style. This stir fry recipe is about ordinary ingredients with clean simple flavors. Easy, healthy and makes for a comforting side with sambar/dal and rice. It also goes well with rotis. It's a great vegetarian/vegan Lunch Box Idea for Work,School (Indian).
While I have shared many recipes made by my mom/dad/MIL/aunt/KR, the recipe that I am sharing with you today is inspired by my house help back in India. She was a young woman who had a large family to feed. She worked in our house for more than 15 years. She would always find comfort in talking to my mom and sharing her day-to-day problems. Coming from a very low economic background, she always had trouble making ends meet. My parents would help her in many ways. She was the only earning member in the family but she insisted that her daughters get proper education and would strive hard to make that a reality. She hardly took care of herself. My mom would always ensure that she had lunch at our place and also pack some food for her kids. In return, she would help my mom with nearly all the house work that extended beyond her assigned responsibilities.
After my mom passed away, she somehow took it upon herself to feed us food. She would make breakfast, lunch and dinner for us. She being a Maharashtrian, her style of cooking was different but good. Since it was everyday food, she would keep it simple yet flavorful. I only had to tell her to use less oil, the rest she got it right. I still miss her food today on days when I am in no mood to cook. I so wish, she was here to ease of my work load and just keep me company. KR teases me that I miss her more than him and also that she has spoilt me! This is one of her recipes. She would prepare this Andhra Style Green Beans & Potato Curry. She had learnt to make this curry from a lady whose house she worked at besides ours. I would take this in my lunchbox along with freshly prepared rotis by her. The pleasure and aroma of home cooked meal at office lunch is so satisfying and comforting.
The recipe to prepare Andhra Style Green Beans & Potato Curry is effortless and simple. Chop green beans and potatoes. Heat oil
in a pan
. Once the oil is hot enough, temper mustard seeds
and cumin seeds
. Once they splutter, add urad dal
lentils. Fry them till they turn golden and then add curry leaves
and asafoetida
. Fry this for 30 seconds. Then add chopped onions and garlic powder
to the pan. Saute till the onions turn translucent. Then add dry spices like turmeric powder, chilly powder
, coriander cumin powder and roasted methi powder. You can find the recipe to make roasted methi powder here. Fry the masala for 1 minute and then add the potato cubes along with salt. Cook the potatoes till they turn soft. Then add green beans. You can use fresh or frozen ones for this recipe. Continue to saute for 8-10 minutes, covered. Stir fry without lid on high flame for 2 more minutes. Turn off the flame and serve with rice or rotis.
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Andhra Style Green Beans & Potato Curry
Ingredients
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tbsp urad dal
- 5-6 curry leaves
- Pinch asafoetida
- 1 onion
- 1 tbsp garlic powder
- 1 tsp turmeric powder
- 2 tsp chilly powder
- 2 tsp coriander cumin powder
- 1 tsp roasted methi/fenugreek powder
- 2 potatoes
- 500 gms green beans
- salt as required
Instructions
- Chop green beans and potatoes. Heat oil in a pan. Once the oil is hot enough, temper mustard seeds and cumin seeds. Once they splutter, add urad dal lentils. Fry them till they turn golden and then add curry leaves and asafoetida. Fry this for 30 seconds. Then add chopped onions and garlic powder to the pan. Saute till the onions turn translucent. Then add dry spices like turmeric powder, chilly powder, coriander cumin powder and roasted methi powder. You can find the recipe to make roasted methi powder here. Fry the masala for 1 minute and then add the potato cubes along with salt. Cook the potatoes till they turn soft. Then add green beans. You can use fresh or frozen ones for this recipe. Continue to saute for 8-10 minutes, covered. Stir fry without lid on high flame for 2 more minutes. Turn off the flame and serve with rice or rotis.
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Need some more lunchbox ideas? Check out these delectable Peshawari Paneer Chole Recipe, Vegetarian Kheema Matar, Spicy Fennel flavored Ivy Gourd | Tendli, Vegan Mushroom Korma, Kadai Paneer, Vegan Cauliflower Tikka Masala, Japanese Eggplant Tofu Thai Basil Stir-fry, Thai Mutter Paneer, Methi Matar Malai | Fenugreek Green Peas Gravy, Indian Bharli Vaangi/Stuffed Eggplants, Achari Dahi Bhindi | Pickled Okra in Yogurt Gravy and Gobi Methi Dry/Cauliflower Fenugreek Curry.
Looks delicious, I types ‘potato and green bean curry’ in google images and scrolled down beofre spotting your picture, it stood out amongst all the others!
Just a couple of questions, what sort of flavours do the curry leaves add? And why do you add hing?
Thank you so much. We often use curry leaves in Indian cooking, it has a distinct, pungent taste that can be compared to anise and lemongrass. Hing on the other hand is a very powerful spice and has to be used in proportion as it can easily overpower the whole dish and make it taste bitter. Hing helps with digestion and can ward off flatulence. Hope I answered your question. 🙂
Not enough details for someone to follow the recipe
Please let me know what doubts you have..happy to help.