Green Beans & Potato Sabji

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This Alu Sabji is really simple, healthy and delicious. It still has a bite but isn’t super crunchy and raw which is how a Sabji should be to absorb all the spices. Eat as a topping on sourdough or chapati or have with Tarka dhal on the side.


1 tsp cumin seeds
1 tsp black mustard seeds
4 large plum tomatoes, finely chopped
2 potatoes, finely chopped
300g green beans, sliced into small pieces
¾ tsp salt
¾ turmeric powder
¾ tsp chilli powder
1 tsp garam masala
150g sugar snap peas, ends removed and halved
½ tsp chaat masala

– In a hot pan add cumin seeds and black mustard seeds and let sizzle.

– Add tomatoes to the pan and cook for 5 mins on high heat until softened.

– Add spices, beans and potatoes and mix through.

– Add 2 tbsp water to help cook the potatoes.

– Cover and cook on medium to low heat for 10 minutes.

– Check to see if it’s cooked and stir.

– Add the sugar snap peas and mix in.

– Cook for another 5 minutes.

– Potatoes should be soft, green beans cooked and the sugar snap peas still crunchy.

Serve and sprinkle some chaat masala over it to finish.

1 thought on “Green Beans & Potato Sabji”

  1. I’m serving this as a side dish with your Masala Chicken from your 30 minute cookbook. I’ve tucked the printed recipe into the cookbook and I’m looking forward to eating both. YUM!


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