Beans aloo sabzi with roti
French beans and potatoes cut small and cooked dry with jeera, hing and green chilli, finished with amchur: a no-onion, no-garlic everyday sabzi from the North and West that also goes into the tiffin, eaten with rotis and dal. Maharashtra's farasbi bhaji is the same idea with mustard seeds and grated coconut, and a Jain home leaves out the potato and ginger.
- 40 minTime
- 38 minHands-on
- 4Portions
- 11 gprotein per portion
- 420kcal per portion
Ingredients for 4 portions
- 300 gGreen beans, in 1 cm pieces
- 250 gPotato, in 1 cm cubes
- 2 tbspRefined oil
- 1 tspCumin, seeds
- 1 mlHing (asafoetida)
- 2Green chillies, finely chopped
- 1 tspGinger, grated
- 3 mlTurmeric
- 3 mlRed chilli powder
- 1 ½ tspCoriander powder
- to tasteSalt
- ≈ 50 mlWater
- 3 mlAmchur
- 1 mlGaram masala
- 2 tbspCoriander leaves, chopped
On the side
- 300 gAtta
- ≈ 200 mlWater, for the dough
- 1 tbspGhee, for brushing (optional)
Method
- Put the atta in a bowl and add the water little by little, kneading to a soft, smooth dough. Cover and let it rest.
- Top and tail the beans, pull off any strings and cut them into 1 cm pieces. Peel the potatoes and cut them into 1 cm cubes. Finely chop the green chillies and coriander leaves and grate the ginger.
- Heat the oil in a kadai and add the cumin seeds. When they splutter, add the hing, green chillies and ginger and fry for a few seconds.
- Add the beans and potatoes with the turmeric, red chilli powder, coriander powder and salt, toss well and sprinkle over the water.
- Cover and cook on a low flame for about 15 minutes, stirring every few minutes, until the potatoes and beans are tender.
- Meanwhile, make the rotis: divide the dough into 12 balls and roll them out thin, dusting with a little atta. Cook on a hot tawa, flip when small bubbles appear, then puff them up directly over the flame. Brush with ghee and keep them wrapped in a cloth.
- Sprinkle over the amchur and garam masala and cook uncovered for 1–2 minutes so any moisture dries off. Scatter over the coriander leaves and serve with the rotis.
