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  • Kirn Pitamber

Aloo Phaliyan or Potato & Green Beans Vegan

Updated: Mar 13


This is by far the tastiest way to eat your greens! I've taken this dish to many parties and it's always a hit! This party for your pallete will make you forget you're actually eating healthy! And it just happens to be vegan for my vegan friends too! If you aren't a fan of Desi food, believe me, you will be after this!


My garden always inspires me to cook and experiment in the kitchen. My hubby knows I like spicy, so he planted a jalapeño plant a couple of years ago. It's still going strong and we have an abundance of jalapeño peppers. Not all are super spicy, so they give a nice flavor which is great for cooking. Of course I had to use these home grown peppers in this recipe.

Skip the peeling too! I like to keep the skin on the potatoes for two reasons. The skin has lots of nutrients & is full of fiber, so don't miss out on this! And I loathe peeling potatoes. It's a win win!

How pretty are all of these spices? On top of being aesthetically pleasing, these spices are filled with antioxidants. Turmeric, fennel, garlic and more will keep your immune system up and charged. It's cold and flu season right now, which is a great time to eat up this dish!


For those who are new to buying any array of spices, Always taste your spices before using. I've used spices that were bitter for some reason, and that one bitter spice can ruin the whole dish. So always check the taste first before using. I highly recommend buying spices from your local Indian store, but grocery store is fine too.

Recipe for Aloo Phaliyan or Potato and Green Beans


Ingredients


spices

- 1 tablespoon garam masala

- 1 1/2 teaspoon turmeric

- 1 tablespoon chili powder

- 1 tablespoon cumin

- 1 teaspoon fennel

- 11/2 teaspoon salt (adjust to taste)


- approx. 1 pound green beans (trimmed & cut to bite size)

- approx. 1 pound yukon gold potatoes cut bite size with skin (this is what I used, but you can use other varieties)

-1 1/2 cup tomatoes chopped ( any variety)

-2 cups vegetable broth (using meat broth is fine but will no longer be vegan)

-1 large onion chopped

-6 cloves garlic minced

-2-3 peppers finely chopped (adjust to your taste)

- 2 tablespoon cooking oil (I use avocado oil for it's high heat smoke point and health benefits)

- juice of 1/2 of a lemon (optional)


  1. Heat oil in a large pot. Add onions and cook till lightly browned. Add minced garlic and chopped peppers. Cook for 2-3 minutes till fragrant.

  2. Add all of the spices and a small amount of broth or water to create a thick paste. Cook till fragrant, about 2-3 minutes.

  3. Add tomatoes cook for about 2 mintues until they are soft. Add potatoes, green beans and broth. Stir till well combined.

  4. Taste the shorba/sauce and check the flavor. Now is the time to adjust the flavor as the potatoes and beans will absorb the spices while cooking. Add more salt or pepper or whatever is lacking. Cover & cook for about 15-20 minutes. Or until potatoes are soft and cooked through. Stir occasionally during this time and check if dish needs more liquids. Add a little water or broth if the dish is dry.

  5. Remove from heat and add lemon juice (optional)

  6. Serve with naan or rice, or just grab a spoon and start eating!




I hope you enjoy this dish as much as my friends and family do! And stay tuned for more recipes!


xx-Kirn





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