Hara Sem Allu Sabzi (Sautéed Green Beans and Potato)
Beans and potatoes are an easy vegetable dish to cook. You can use it in a wrap or serve it with dal, rice, and roti.
Ingredients
- 1 lb green beans (or 1 lb packet of frozen green cut beans)
- 1 tbsp fresh chopped ginger
- 1 whole red chili (optional)
- ½ tsp chili powder (more or less, to your taste)
- 1 tsp salt
- 2 medium potatoes (scrubbed, peeled, and cut into 1-inch cubes)
- 3 tbsp cooking oil (your choice)
- ¼ tsp garam masala (optional)
- ⅛ tsp asafetida (optional)
Instructions
Preparing the Fresh Green Beans
- Check the beans and discard any moldy or discolored ones.
- Wash beans several times, rubbing them with your fingers to remove any dirt. Drain in a colander.
- Before cutting the beans, take the stem end off by breaking it with your fingers. This also removes the bean string/vein running down the top side of the bean.
- You do not have to cut the tip if it's tender, but I prefer to.
- Now you can gather several beans together on your cutting board and cut them into 1-inch bits.
- Often at the grocery store, you can get beans in plastic bags already prepped. All you have to do is wash and cut them. When you are done prepping the beans, set them aside while you start cooking the masala.
Preparing the Frozen Green Beans
- If you are using a frozen pack, empty it into a colander and give it several shakes to eliminate any frozen ice crystals. This way, you can monitor the water while cooking and not end up with soggy beans.
To Cook
- In a wok or skillet, heat oil on medium-high.
- Add the whole red chili, and let it change color a bit, about 30 seconds. The fumes are pretty strong, so try not to inhale too deeply!! Add the asafetida (optional) and stir.
- Add the chopped ginger, wait 30 seconds, stir, and then add the turmeric, chili, and cumin powders.
- Stir and add the potatoes. Sauté for 2 minutes before adding the freshly cut or frozen beans.
- Stir well until the beans and potatoes are nicely coated with the masala.
- Add 1/2 cup of water and the salt.
- Cook on medium-low for about 15 minutes till potatoes and beans are tender.
- Transfer beans to a serving dish and sprinkle with garam masala or paprika if you prefer.
- Serve with any Indian meal. You can also use it in a wrap with roti, paratha, or any flatbread.
Notes
You can omit the potatoes if you have to watch your starch/carb intake.
