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ALOO BEAN CHECHKI | POTATO GREEN BEAN STIR FRY

Updated: Dec 26, 2021


This is another version of the potato cauliflower stir fry and equally delicious. If you are looking to make it super brainless, order the Aloo Bean, Masoor Daal, & Cumin Pea Rice Kit or the Aloo Gobi, Masoor Daal, & Cumin Pea Rice Kit. All the spices, basmati rice and dry lentils are included in the kit. All you have to do is buy the fresh ingredients - potatoes, green beans and garnishes - and you are good to go!


One of the reasons, why I love this dish is because of it's simplicity of ingredients, cooking method and prep time. This is a very traditional and simple, vegan stir fry that can be eaten with basmati rice, a simple daal for lunch before a nice snooze on the weekend, or or it can a simple dinner side dish eaten with chapatis (traditional Indian Flatbread that can be homemade or store bought and cooked at home) or faux parathas -- Tortillas sauted with some cooking spray on a frying pan.


This is really a weekly staple at our house.


Check out the video here to get a visual of the cooking process :)




INGREDIENTS

  • 4 tablespoon oil

  • 1/8 teaspoon Hing

  • 1 teaspoon paanch phoron

  • 2 dry red chilli

  • 2 cup potatoes, in inch cubed

  • 3 cups green beans cut into inch long pieces (if using the store bought cut each bean into thirds)

  • 1 teaspoon salt (or to taste)

  • ¾ teaspoon turmeric

  • ¼ teaspoon chilli (or more if you want spicier)

  • 1 whole tomato chopped

  • cilantro for garnish


PROCESS:


1. Prepare the spices ahead in two different bowls. The hing, paanch phoron, and dry chilli in one bowl. The salt, turmeric and chilli in another bowl.

2. Cut the potatoes and soak in water.

3. Cut green beans and soak in water.

4. Add oil in a wok or frying pan. Heat to high.

5. Add the first set of spices with the hing, paanch phoron and red chilli. Turn down heat to medium. Fry for 10 secs.

6. Add the potatoes. Fry for about five minutes till potatoes start catching on the pan and start to brown.

7. Add the green beans. Fry for a minute.

8. Add the second set of spices – salt, tumeric and chilli. Fry for another couple of minutes. 9. Make a hole in the center of the pan by pushing vegetables aside.

10. Add the whole tomato and cover.

11. Turn the heat to medium low and let sit for 10 minutes Uncover.

12. Use a fork to check on potatoes till they are fork tender. Cover for a couple more minutes if needed.

13. Once the potatoes are tender, take a steak knife fork and start cutting into the steamed tomato and cut into small pieces. Be careful to not mince the potatoes and green beans. (If uncomfortable, feel free to take the tomato out with a big spoon, do the cutting on a plate and then pour the tomato goodness back into the pan)

14. Mix in the tomato. (Your first few times cooking, your vegetables may be a bit mushy – there’s a trick to the stirring, “go under and flip” but the taste will be just perfect)

15. Cook for a couple of minutes uncovered.

16. Garnish with cilantro.


Enjoy with Daal and Rice!


Please email me at lovecookyoga@gmail.com if anything is unclear or if you have any questions. If you try this recipe and it works for you or made modifications, please leave a comment to let the community know.


Thanks!

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