Dairy-Free Aloo Beans Ki Subji

Discover the wholesome flavors of this Dairy-Free Aloo Beans Ki Subji, a traditional Indian stir-fry dish that’s perfect for a hearty, plant-based meal. This recipe combines tender potatoes and crisp green beans with a medley of aromatic spices like cumin, turmeric, and garam masala, creating a vibrant, savory dish that’s as comforting as it is nutritious. Made entirely without dairy, it’s an ideal choice for vegan and lactose-intolerant diets. Quick to prepare and ready in under 45 minutes, this versatile side pairs beautifully with steamed rice or warm flatbread for a satisfying dinner. Each bite bursts with warm spices and fresh coriander, making it a must-try for fans of Indian cuisine!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 medium-sized potatoes
• 250 grams green beans
• 1 medium-sized onion
• 1 medium-sized tomato
• 1 small green chili
• 1 inch piece ginger
• 3 pieces garlic cloves
• 1 teaspoon cumin seeds
• 0.5 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 0.5 teaspoon red chili powder
• 0.5 teaspoon garam masala
• 1 teaspoon salt
• 2 tablespoons oil
• 2 tablespoons fresh coriander leaves
• 0.25 cup water

Directions

Step 1

Peel the potatoes and cut them into small cubes. Wash the green beans thoroughly and chop them into 1-inch pieces.

Step 2

Finely chop the onion, tomato, and green chili. Peel and mince the ginger and garlic.

Step 3

Heat oil in a large pan over medium heat. Add the cumin seeds and allow them to sizzle for a few seconds until fragrant.

Step 4

Add the chopped onions to the pan and sauté until they turn golden brown.

Step 5

Stir in the minced ginger, garlic, and green chili. Sauté for another minute until the raw smell of garlic disappears.

Step 6

Add the chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture.

Step 7

Stir in the turmeric powder, coriander powder, red chili powder, and salt. Mix well to combine the spices with the tomato-onion mixture.

Step 8

Add the cubed potatoes and chopped green beans to the pan. Mix well to coat the vegetables with the spice mix.

Step 9

Pour in the water, cover the pan, and cook on low heat for about 20 minutes, stirring occasionally, until the potatoes and beans are tender.

Step 10

Once the vegetables are cooked through, uncover the pan and cook on medium-high heat for a few more minutes to evaporate any excess water.

Step 11

Sprinkle the garam masala and mix well. Cook for another minute.

Step 12

Garnish with freshly chopped coriander leaves before serving.

Step 13

Serve hot with rice or flatbread.

Nutrition Facts

Serving size	(1060.0g)

Amount per serving	% Daily Value*
Calories	872.0

Total Fat 31.2g	0%
Saturated Fat 2.3g	0%
Polyunsaturated Fat 0.4g
Cholesterol 0mg	0%
Sodium 3915.3mg	0%
Total Carbohydrate 139.9g	0%
Dietary Fiber 22.1g	0%
Total Sugars 31.3g
Protein 20.3g	0%

Vitamin D 0IU	0%
Calcium 284.6mg	0%
Iron 12.5mg	0%
Potassium 3430.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.5%

Protein: 8.8%

Carbs: 60.7%