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Aloo faliyan sabji
cook time: 25 mins
prep time: 10 mins
level: easy
serves: 2
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aloo faliyan, where have you bean all my life?
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‘Sabji’ is a term used in Indian cooking for dry vegetable dishes. Although the typical base remains fairly similar (mustard seeds, cumin, minced ginger and garlic, onions, garam masala) what’s great is that you can pretty much use any vegetables to make a sabji. This also works really well if you are trying to eat seasonally as you can use seasonal vegetables to make a delicious Indian dish and serve it with roti, pickle (my favourite is lime or mango) and dahi (yogurt) – I like to use the brand ‘the coconut collaborative’ coconut yogurt which I pick up from Tesco or Asda. For this recipe I opted out of using onion, but you can always add a chopped onion in after your ginger and garlic have browned and cook until translucent.
Ingredients:
4 small-medium sized potatoes (washed, peeled and diced)
250g green beans (washed and cut into small cubes)
thumb sized ginger (minced)
1tsp cumin seeds
2 cloves garlic (minced & adjust quantity to taste or swap with asafoetida)
1 green chilli (finely chopped, optional)
1tsp tumeric
salt to taste
1tsp garam masala (add more/less according to spice tolerance)
oil
1tsp black mustard seeds
To serve:
Roti
Plant based yogurt
Pickle
Method
1. First put about a tbsp of oil in a pan on medium heat. Once hot add your mustard seeds and when they start popping and the cumin seeds, garlic, ginger, green chilli & cook for about a minute – simply to release the flavours & until slightly brown. Add some tumeric and salt to taste (I like to add salt gradually as I’m cooking instead of putting it all in at once)
2. Next add your green beans. Cover the green beans with a lid for about 5-10 – you want them to soften up but not to fully cook (mixing halfway through). If you find that the green beans are sticking to the pan, you can add some water.
3. In a seperate pot, par boil the chopped potatoes for about 5 minutes, Remember you don’t want to fully cook them. Once par boiled, drain the potatoes with a sieve.
4. Add the par boiled potatoes to the green beans pan and mix, now would be a good time to check salt & seasonings and add more if needed. Add garam masala.
5. Cook for about 10 minutes – until the green beans and potato are soft and cooked. I also liked to add in some whole baby tomatoes to cook alongside the sabji but this is optional.
🌟serve with roti, yogurt & pickle (if you don’t have atta flour then you can use whole wheat flour to make roti, add some water to make a dough like mixture and with a rolling pin make round roti shapes, put on a non stick pan to cook evenly on both sides)🌟
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Use the #beetsandbobs if you try this recipe, we love seeing your creations!
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beetsandbobs 