Crispy Green Bean and Potato Sabzi
Updated May 29, 2024
- Total Time
- 25 minutes
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon neutral oil or olive oil
- 1medium russet potato, diced into ½-inch pieces
- ½teaspoon coarse kosher salt (such as Morton)
- 8ounces green beans, trimmed and halved
- ½tablespoon ground coriander
- ½tablespoon ground cumin
- ¼teaspoon ground black pepper
- 3garlic cloves, minced
- 1(½-inch) piece ginger, minced
- 1½tablespoons unsweetened almond butter
- Lime juice, to taste
- Chaat masala (optional), for garnish
- Rice or roti (optional), for serving
Preparation
- Step 1
In a large (lidded) nonstick skillet over high heat, warm the oil. Once the oil is hot, add the potato and half the salt and let cook, undisturbed, until the cubes develop a golden-brown crust on the bottoms, 3 to 5 minutes.
- Step 2
Lower the heat to medium, give the potatoes a toss and add the green beans, the remaining salt and ¼ cup of water. Cover and let cook for about 3 more minutes, until the beans are starting to soften but still a little crunchy, and the potatoes have a little firmness but can be pierced with a fork.
- Step 3
Add the coriander, cumin, pepper, garlic and ginger. Toss to coat the potatoes and green beans, then let cook until you can smell the strong fragrance of the spices, ginger and garlic, about another minute.
- Step 4
Turn the heat down to low, stir in the almond butter, and as it melts, toss it with the vegetables to coat. Cook the sabzi for another minute or two, just to let the almond butter dry out a little and form a crust on the vegetables.
- Step 5
Remove the pan from heat, and sprinkle the top with lime juice and a light dusting of chaat masala, if using. Serve by itself, or with rice or roti alongside.
Private Notes
Comments
I usually hit spuds for 3-4 minutes in the microwave before frying. It doesn’t really soften them, but gets them hot so they have a head start before going into the skillet.
I always parboil potatoes before pan-cooking them so they’re not underdone. Just make sure you don’t boil the cut potatoes too long, they’ll absorb the water and then less absorb the lovely flavors in your sabzi. I cut them to the size I plan to serve them in & boil the water before adding them. For smaller cubes 5-7 minutes should be more than enough.
Lovely dish, even though I slightly undercooked the potatoes. Next time, I’d experiment with a different variety of potato. The nut butter brings it all together. Worked well with roti.
I could eat this every day. It smells good, it feels healthy, my house smells good after I cook it. My family eat it all
Wonderful recipe - increase amounts of spices. Potatoes took a lot longer to cook despite microwaving them initially. Love the adding of the nut butter - it really changes the flavor.
Fantastic! I listened to Priya this time and ground my own spices. I do think it made a big difference (I did not do this on her Coconut Saag recipe - but I can now!). More spice heat than I was expecting which made it even better! I made this with sweet potatoes and green beans - but I will definitely try this with many other veggies. I ramped the heat up for the almond butter part and it went well - Also carbon steel for hight heat Yo!