Soy-Free Aloo Beans Ki Subji
Delight your taste buds with this flavorful and wholesome Soy-Free Aloo Beans Ki Subji, a vibrant Indian stir-fry that’s packed with nutrients and free from soy. This dish brings together tender potatoes and crunchy green beans, beautifully infused with the warm, earthy flavors of cumin, mustard seeds, turmeric, and garam masala. Perfectly cooked in a simple yet aromatic spice blend, this vegan and gluten-free recipe is an excellent choice for a healthy meal. Ready in just 40 minutes, it’s an ideal addition to your weeknight dinner rotation. Serve it hot with fluffy basmati rice or soft Indian bread like roti for a comforting, home-style meal that's sure to satisfy.
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Ingredients
- 3 medium (about 450g total) potatoes
- 250 g green beans
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 0.25 teaspoon asafoetida (hing)
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 1 teaspoon salt
- 1 teaspoon coriander powder
- 0.5 teaspoon garam masala
- 100 ml water
- 2 tablespoons, chopped fresh coriander leaves
Directions
Step 1
Peel the potatoes and cut them into small cubes (about 1-inch).
Step 2
Trim the ends of the green beans and chop them into 1-inch pieces.
Step 3
Heat the vegetable oil in a large pan over medium heat. Once hot, add cumin seeds and mustard seeds and let them crackle for about 30 seconds.
Step 4
Add asafoetida (hing) and stir quickly to mix.
Step 5
Immediately add the chopped potatoes and green beans to the pan. Stir well so that they are coated with the spices.
Step 6
Sprinkle turmeric powder, red chili powder, and salt over the vegetables. Stir to combine.
Step 7
Pour in the water, cover the pan with a lid, and let the vegetables cook on medium heat for about 15 minutes, stirring occasionally.
Step 8
Once the potatoes are almost cooked and the beans are tender, add coriander powder and garam masala to the pan. Mix well.
Step 9
Increase the heat slightly and cook for another 5-7 minutes, uncovered, until all the water evaporates and the vegetables are coated well with the spices. Stir occasionally to avoid sticking.
Step 10
Garnish with fresh coriander leaves before serving.
Step 11
Serve hot with rice or Indian bread like roti or naan.
Nutrition Facts
| Serving size | (1751.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1607.4 |
| Total Fat 31.0g | 0% |
| Saturated Fat 4.5g | 0% |
| Polyunsaturated Fat 17.1g | |
| Cholesterol 0mg | 0% |
| Sodium 2828.3mg | 0% |
| Total Carbohydrate 309.7g | 0% |
| Dietary Fiber 39.4g | 0% |
| Total Sugars 24.8g | |
| Protein 40.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 371.6mg | 0% |
| Iron 21.9mg | 0% |
| Potassium 7958.9mg | 0% |
Source of Calories