Keen Beans

Aloo Beans

“I was not a big fan of potatoes … but it was always there on the table,” Dishes of India general manager Gophal Bhatt admitted of his father’s—DoI executive chef Ramanand Bhatt’s—North Indian vegetable medley. “I’d eat the green beans and leave the potatoes.”

Photography by James Kim

Ramanand Bhatt
Executive chef/owner Dishes of India

PREP TIME: 15 min.
COOK TIME: 15 min.
SERVES: 4

INGREDIENTS
2 large white potatoes (or the equivalent in baby white potatoes)
1 pound fresh green beans
2 tablespoons olive oil
1 teaspoon cumin seed
2 tablespoons garlic-ginger paste (available at ethnic grocers)
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon curry powder
1 teaspoon garam masala

PREPARATION
Peel and cut potatoes into bite-sized pieces. Snip and cut green beans into 2-inch pieces; wash thoroughly.

Heat olive oil in a pan over high heat.

Add cumin seed (it should sizzle) and then ginger-garlic paste; stir for about 1 minute.

Add diced potatoes and green beans; stir.

Add remaining ingredients.

Cook on low heat for about 10-15 minutes. Season to taste.

Serve and enjoy.

(November 2009)

Tags: Aloo Beans, cumin, curry, Dishes of India, Gophal Bhatt, green beans, potatoes, recipe