BEANS ALOO BHUJIA / बीन्स आलू का भुजिया (Green Beans & Potato Curry)

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Sharing another dry curry or bhujiya, as well call it. A stir fry with minimal ingredients and spices. It is simple, easy and perfect for weekday meal as an accompaniment to roti (chapati) & your favorite raita or serve it as a side with dal and rice. Either way, it tastes delicious. I believe in keeping the curry recipes simple yet flavorful. Too many spices overpower the natural taste of the vegetable or any bean curry (something I am not able to appreciate). Keeping it simple, always works best I believe and once you try this stir fry, you will know exactly what I mean. So, another addition to my simple curries series that I began toward the end of last year. There are more to come, so stay tuned in 😊

1½ tbsp Oil (I use mustard oil that I smoke well before using)

½ tsp Mustard Seeds

½ tsp Cumin Seeds

¼ tsp Asafoetida (optional)

2 tsp chopped Garlic

250 gm Green Beans (washed and stringed)

150 – 175 gm Potatoes

Salt to taste

½ tsp Red Chili Powder (adjust to taste and as per the heat of the chili powder)

½ tsp Turmeric Powder

1½ tsp Coriander Powder

¼ tsp Garam Masala (mine is strong so this amount works well)

1 medium Tomato (ground to pulp)

Chop the beans to inch size (you can chop them smaller if you wish to but I prefer this size). Set aside.

Chop the potatoes in small size. Keep them in sufficient water and set aside.

Heat a wok (kadahi) or cooking pan on high heat and add oil.

Once the oil is hot, carefully tip in the mustard seeds and cumin seeds.

Once they begin to crackle, add asafoetida (if using).

Immediately add the garlic, followed by the green beans and potatoes.

Keep cooking on high heat, stirring frequently (every 15 – 20 seconds) for about two and a half minutes.

Reduce the heat and add the spices. Stir well and cover contents.

Keep cooking on low heat stirring occasionally to ensure the contents don’t catch at the bottom.

Once the veggies are nearly done, make a well in the centre and add tomato pulp in it.

Cover it with veggies and cook without stirring.

Increase the heat and allow it to cook for 20 seconds.

Decrease the heat and stir everything well and cook further till the beans and potatoes are done.

Serve with chapati or with rice and dal. Enjoy!

Serves – 2 to 3

Note – Many people prefer to add the tomatoes along with spices but I feel that it takes more time for the veggies to cook when tomato is added this way. Therefore, I prefer to add tomato pulp once the veggies are nearly done. No, they don’t taste raw, if that thought crossed your mind. Rather their taste remains better this way.

Thanks for your visit and see you soon again with another exciting recipe!

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10 Comments

  1. One of our favorite dishes is a green bean and potato dish with pesto which I’ve been making for decades. I think it’s time to change up and this looks like a refreshing change. I adore curry dishes of all kinds. Thanks!

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