Aloo-Phali Sabji (Potato- Long Beans Stir Fry) Recipe

Cooking Directions

• STEP 1.Peel and chop the potatoes into small cubes. Trim the ends of the long beans and cut them into 1-inch pieces.
• STEP 2.Heat oil in a pan and add cumin seeds. Once the seeds start to splutter, add chopped onions and sauté until golden brown.
• STEP 3.Add the chopped potatoes and long beans to the pan. Sprinkle turmeric powder, red chili powder, and salt. Mix well.
• STEP 4.Cover the pan and cook on medium heat until the potatoes and long beans are tender, stirring occasionally.
• STEP 5.Once the vegetables are cooked, remove the lid and cook for a few more minutes to allow any excess moisture to evaporate.
• STEP 6.Garnish with freshly chopped coriander leaves and serve hot as a side dish with roti or rice.

Cooking Tips

• Make sure to chop the potatoes and long beans into similar-sized pieces for even cooking.
• You can adjust the spice level by adding more or less red chili powder according to your preference.
• For a variation, you can add other vegetables like carrots or bell peppers to the stir fry.
• To make it more flavorful, you can also add a pinch of garam masala powder at the end.

Storage and Serving

• Leftover Aloo-Phali Sabji can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the sabji in a pan or microwave before serving.
• Serve the Aloo-Phali Sabji as a side dish with roti, rice, or any Indian bread of your choice.
• You can also use it as a filling for sandwiches or wraps for a quick and tasty meal.