Heart-Healthy Aloo Beans Ki Subji
Brighten up your dinner table with this vibrant and flavorful Heart-Healthy Aloo Beans Ki Subji! This Indian-inspired vegetable stir-fry combines tender potatoes and crisp green beans, gently cooked in heart-smart olive oil and infused with aromatic spices like cumin, turmeric, and coriander. A dash of grated ginger adds a zesty kick, while fresh cilantro provides a burst of freshness, making it a nutrient-rich, low-fat delight. Ready in just 30 minutes, this wholesome dish is perfect as a light vegan side or paired with warm whole-wheat chapatis for a complete and satisfying meal. Ideal for health-conscious eaters, it's a delicious way to enjoy the goodness of plant-based ingredients without compromising on flavor!
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Ingredients
- 2 medium-sized Potatoes
- 200 grams Green beans
- 1 tablespoon Olive oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.25 teaspoon Red chili powder
- 0.5 teaspoon Salt
- 1 inch piece, finely grated Ginger
- 2 tablespoons Water
- 2 tablespoons, chopped Fresh cilantro
Directions
Step 1
Wash and peel the potatoes. Chop them into small cubes, approximately 1/2 inch in size.
Step 2
Rinse the green beans thoroughly and cut them into 1-inch pieces.
Step 3
Heat 1 tablespoon of olive oil in a non-stick skillet or pan over medium heat.
Step 4
Add 1 teaspoon of cumin seeds to the hot oil and allow them to crackle for a few seconds until fragrant.
Step 5
Add the grated ginger and sauté for 1 minute until aromatic.
Step 6
Introduce the chopped potatoes to the pan, stirring them to coat with oil and spices.
Step 7
Sprinkle 0.5 teaspoon of turmeric powder, 1 teaspoon of coriander powder, and 0.25 teaspoon of red chili powder over the potatoes. Stir well to combine all spices evenly.
Step 8
Add in the green beans and stir to mix everything thoroughly.
Step 9
Season with 0.5 teaspoon of salt and give the vegetables another good stir.
Step 10
Pour in 2 tablespoons of water and cover the pan with a lid. Cook on low heat for about 10-15 minutes, stirring occasionally, until the potatoes and beans are tender.
Step 11
Once the vegetables are cooked, remove the lid and increase the heat slightly to evaporate any remaining moisture, stirring gently to avoid mashing the potatoes.
Step 12
Garnish with 2 tablespoons of chopped fresh cilantro before serving. Serve hot as a side dish or pair with whole-wheat chapatis for a complete meal.
Nutrition Facts
| Serving size | (672.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 596.3 |
| Total Fat 16.2g | 0% |
| Saturated Fat 2.5g | 0% |
| Polyunsaturated Fat 1.6g | |
| Cholesterol 0mg | 0% |
| Sodium 1489.6mg | 0% |
| Total Carbohydrate 105.0g | 0% |
| Dietary Fiber 16.4g | 0% |
| Total Sugars 11.9g | |
| Protein 15.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 192.2mg | 0% |
| Iron 10.2mg | 0% |
| Potassium 2780.4mg | 0% |
Source of Calories