Aloo Beans


Nothing says comfort food like fresh roti, aloo beans, and moong daal.

I love aloo beans and always have. It’s truly comfort food at it’s best. It’s hearty, warming, and savory. Growing up we ate it weekly when beans were in season. What I love most about it is that’s it’s a simple dish. There aren’t a lot of spices and ingredients layered in or complex cooking methods employed. It’s a simple one pot dish.

You traditionally serve this with roti, daal, and raita, but you can serve it with anything that tickled your fancy, I suppose. Growing up on a farm meant eating whatever was in season and often grown on your own farm. We didn’t grow beans commercially but my grandmother always grew them in the backyard, by what seemed the boat load. Also, why we ate them weekly! When it came to what we were growing it was mostly wheat and mustard – both staple crops for Punjab.

I always struggle to do the whole blogging blathering about how dishes awaken the senses or remind you of forgone days. This is a comfort food – the potatoes are savory, the beans have a little bit of crispness to them. There are savory herbs and spices and all of these things come together in one hearty and delicious dish. I mean, sure, I could go on about how I feigned sobriety a number of times when coming in for lunch…but then I’d likely have to first explain why I was drunk before lunch. And lets be honest, those aren’t the questions I want to answer. Mostly, because then I’d also have to explain why I accidentally bumped into a cow, jumped a train with 3 strangers and traveled around India for a month, and stole the tractor.

Love comfort food? Try these:

Aloo Beans

Course: MainCuisine: PunjabiDifficulty: Easy


Prep time


Cooking time


Total time


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  • 1 lb French beans

  • 2 lbs potatoes

  • 2 tbsp vegetable oil

  • 2 tbsp cumin

  • 2 tbsp ginger, minced

  • 1 chili pepper

  • 2 tsp chili powder

  • 1/2 tsp turmeric

  • 1 tbsp coriander seeds, ground

  • Salt, to taste

Equipment/Specialty Items


  • Trim the ends of the beans off and chop them into 1/4 – 1/2 inch pieces.
  • Scrub, peel, and chop the potatoes into 1 inch cubes.
  • In a large skillet, heat oil over medium-low heat.
  • Add cumin and toast till fragrant. Approximately 2 minutes.
  • Add in ginger and saute. Approximately 1 minute.
  • Mix in chili pepper, chili powder, and turmeric. Saute for 1 minute.
  • Mix in coriander powder and saute for 1 minute.
  • Mix in beans and potatoes. Cover and cook for 15-20 minutes, or until potatoes are cooked through. Stir occasionally. You shouldn’t need to add any water in but keep an eye on the dish to make sure it doesn’t stick. Add in 1/4 cup water if it starts to stick.
  • Salt to taste.
  • Serve hot with roti.

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Nutrition Facts

6 servings per container


  • Amount Per Serving% Daily Value *
  • Total Fat 6.9g 10%
    • Saturated Fat 1.2g 5%
  • Sodium 63mg 3%
  • Amount Per Serving% Daily Value *
  • Potassium 1694mg 49%
  • Total Carbohydrate 75g 25%
    • Dietary Fiber 23.5g 92%
    • Sugars 2g
  • Protein 17.4g 34%
  • Calcium 14%
  • Iron 28%
  • Vitamin D 1%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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