Green Beans Aloo Sabzi is a simple and wholesome Indian vegetarian sabzi made with potatoes and green beans stir-fried in spices. Aloo Beans is done in under 30 minutes, comforting, and perfect for weeknight meals. It can be made as a dry aloo beans stir fry served with roti or as a light Indian potato green bean curry with an onion-tomato masala gravy over basmati rice.
Green Beans Aloo Sabzi was a regular on our dinner table growing up — my mom made it at least twice a month. It’s one of those simple, homestyle dishes that comes together quickly with pantry spices, potatoes, and fresh green beans. For us, it was always part of a balanced thali with roti, dal, and a small side of salad or achaar, and it never failed to feel comforting.
This is my mom's lazy version of the dish, a dry stir fry where the vegetables shine and the spices cling beautifully to the potatoes and beans. It’s hearty, nutritious, and naturally plant-based, making it a reliable everyday meal. Some families make it with an onion-tomato masala for more of a curry texture which is just as delicious.
I also love how easily this green bean sabzi can fit into a modern table. If you’re looking for an Indian-inspired dish to serve green beans for Thanksgiving, this recipe is a quick and simple one. It brings warm spices, brightness, and sits beautifully alongside traditional sides.
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Why You'll love this Recipe
- Everyday comfort food – A timeless Indian vegetarian sabzi made with pantry spices.
- Quick and easy – Minimal chopping, one pan, and ready in under 30 minutes.
- Customizable – Make it as a dry aloo beans stir fry or as a curry with onion-tomato masala.
- Nutritious – High in fiber, naturally vegan, and gluten-free.
Ingredients - Notes and Substitutions
- Potatoes (Aloo) – Use Yukon Gold, russet, or red potatoes; cut into small cubes for even cooking.
- Green Beans – Fresh beans trimmed and cut into 1–2 inch pieces; frozen beans work if needed, just add them directly into the pan.
- Garlic, Ginger & Green Chili – For flavor and a touch of heat. It's best to use fresh instead of jarred ginger garlic paste or jarred minced garlic since this is such a simple dish.
- Spices – Cumin seeds, turmeric, coriander, Kashmiri chili powder, garam masala, asafoetida, aamchur, chaat masala, and salt.
- Onion & Tomatoes – Optional, to make a curry-style base.
How to make Green Beans Aloo Sabzi
- Step 1: Chop the potatoes and green beans into even-sized pieces.
- Step 2: Heat oil in a wide pan or kadhai. Add cumin seeds and asafoetida, sizzle for a minute. Stir in potatoes, cover, and cook for 8 minutes until browned. Add in ginger, garlic, and green chili and sauté for 2 minutes. Add green beans.
To make a green bean aloo curry:
- From step 2 after blooming the cumin seeds and asafoetida, sauté 1 small diced yellow onion along with the ginger, garlic, and green chili until golden brown. Add the potatoes and cook for 6-8 minutes, or until the edges start to brown.
- Add 2 diced roma tomatoes and ground spices. Cook until the tomatoes soften, the masala thickens, and the oil separates.
- Add the green beans and continue to cook as in Step 3 below.
- Step 3: Add ground spices (except for aamchur), mix well, and cook covered for 8-10 minutes, stirring occasionally, until the beans are tender. Finish with a squeeze of lemon juice, aamchur, and chopped cilantro. Adjust salt to taste and serve.
What to Serve with Green Beans Aloo
Serve a dry green beans aloo sabzi with roti or paratha, and an aloo green bean curry with basmati rice. For a full Indian meal, pair with lentils like chana dal or whole masoor dal, paratha or rice, and achaar for a complete meal.
Add a fresh side like kachumber salad or cucumber raita for balance.
Expert Tips and Tricks
- Cut vegetables evenly – Small potato cubes cook faster and match the beans’ texture.
- For a dry sabzi – Skip tomatoes and water for a quick aloo beans stir fry.
- For a curry-style sabzi – Add onions, tomatoes, and ½ cup water for a light Indian potato green bean curry.
- Keep beans crisp – Don’t overcook; they should stay bright and slightly crunchy.
Storage Instructions
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Not ideal; potatoes lose texture.
Reheating: Warm gently in a skillet with a splash of water.
More Sabzis to try
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Green Bean Aloo Sabzi
Equipment
Ingredients
- 300 grams green beans, ~1-2 inch pieces
- 2 potatoes, cubed
- 1 tablespoon olive oil or ghee
- pinch asafoetida
- 1 teaspoon cumin seeds
- 5 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 tablespoon green chili, diced
- 1.5 teaspoons sea salt
- ½ teaspoon Kashmiri chili powder
- ½ teaspoon ground turmeric
- 1 teaspoon ground coriander
- ½ teaspoon garam masala
- ½ teaspoon chaat masala
- 1 teaspoon aamchur
- ½ lemon, squeezed
- cilantro, to garnish
Instructions
- Heat oil or ghee in a large skillet or kadhai over medium heat. Add a pinch of asafoetida and the cumin seeds and let it bloom for a minute.
- Add the cubed potatoes and sauté for 6–8 minutes, stirring occasionally, until they begin to brown on the edges.
- Stir in the garlic, ginger, and green chili. Cook for 1–2 minutes until fragrant.
- Add the green beans and toss to combine with the potatoes. Sprinkle in the salt, Kashmiri chili powder, turmeric, garam masala, chaat masala, and coriander. Mix well so the vegetables are evenly coated.
- Cover and cook on low heat for 8–10 minutes, stirring occasionally, until the potatoes are tender and the beans are cooked but still slightly crisp.
- Once cooked, stir in the aamchur. Squeeze over lemon juice and adjust seasoning as needed.
- Garnish with fresh cilantro and serve hot with roti or alongside dal and rice.
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