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Green Beans with Potatoes.

Masala Potatoes with Green Beans

Safiya | Feast with Safiya
Mini Potatoes and fresh Green beans cooked in Indian spices make a great lunch or dinner. Easy to fix and taste phenomenal.
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Course Main Course, Side Dish
Cuisine Indian
Servings 4
Calories 374 kcal

Ingredients
  

  • 10 to 12 Mini Potatoes washed and cleaned
  • ½ pound Green beans trimmed, snapped in half, and boiled until tender
  • 2 teaspoons Ginger-Garlic paste
  • 3 Tablespoons Oil
  • Couple Curry leaves
  • 2 teaspoons Red Kashmiri Chili powder
  • ½ teaspoon Turmeric powder
  • 2 teaspoons Cumin-Coriander powder
  • Salt to taste
  • ½ teaspoon Cumin seeds
  • ½ teaspoon Mustard seeds
  • ¼ teaspoon Green Chili Paste , Optional
  • A squeeze of Lemon Juice

Instructions
 

  • Wash and Clean the Potatoes. Wash Green beans and trim tip and top. Boil Green beans for 5 minutes in boiling water with a pinch of Salt.
  • Boil baby potatoes in boiling water for about 10 minutes or until they are fork tender.
  • Heat oil in a large Wok or a heavy bottom pan on high heat. Add Cumin and Mustard seeds. Once they start to pop, reduce the heat between low to medium.
  • Add curry leaves, ginger garlic paste, chili paste, and all the other dry spices. Cook it while stirring continuously until raw ginger-garlic smell fades. It takes only a few seconds so stick around :).
  • Add boiled potatoes and green beans. Mix until the masala is coated evenly on the potatoes and green beans.
  • Take the pan off of the stovetop. Squeeze some lemon juice on top. Toss it well.
  • Serve it immediately as a meal with Indian Roti or a side dish.

Notes

  • Total Fat 12.2g 16%
  • Saturated Fat 1.4g 7%, Cholesterol 0mg 0%, Sodium 59mg 3%
  • Total Carbohydrate 59.8g 22%, Dietary Fiber 9.4g 34%
  • Total Sugars 6.7g
  • Protein 7.5g
  • Calcium 100mg 8%
  • Iron 4mg 24%
  • Potassium 1758mg 37%
Keyword Indian Potatoes, Potatoes and Green beans