Stir fried beans and potatoes is a quick comfort food for us. When something gets cooked once every week or two weeks for many years, and is still appreciated and loved thoroughly, you know it is good.
I was surprised when I realized I had not posted this yet. It is cooked so often and it is so simple that it probably lost its significance to be blogged. Well it is here now, and probably a good time as the time for holiday family gatherings are approaching and this would serve as a nice side dish – easy to make and with some different flavors than the traditional kind.
Some food just becomes a part of life. You do not ask for recipes, there is no guessing in what goes in there and when, you just know and cook it in the exact same way that you grew up eating. I do wonder how these recipes continue from one generation to another. I suppose the taste and the form gets imprinted just like other memories.
So here is another quick and simple recipe from home. It’s a recipe with certainty- steadfast and comforting – mostly with some rice and dal on the side for me. However it can be enjoyed anyway you want it; in a wrap, as a side or whatever way you can think of.
This dish is totally adaptable. I have the family version here. Change the spice, add some nuts or cranberries for the holiday season, use your favorite herb to flavor it and you have a whole new dish.
Stir Fried Green Beans and Potatoes with Coriander
Ingredients: (serves 4 as a side)
- 5 small red potatoes or any kind of potatoes
- 1 lb green beans, strings removed and cut in 1 inch pieces
- 2 tablespoon oil
- 1/2 teaspoon cumin seeds
- a pinch of asafoetida/hing (optional)
- salt to taste
- 1/2 teaspoon turmeric
- red crushed pepper (optional)
- 2 teaspoon coriander powder
- fresh lemon juice to drizzle before serving
- fresh coriander/cilantro for garnish
String the green beans, cut the ends and slice them in 1 inch pieces. Peel the potatoes if you want (I do not peel if I am using red potatoes) and dice them.
Heat oil in a pan, large enough to hold the vegetables in a single layer. Add the hing/asafoetida; a few seconds later add the cumin seeds and the crushed pepper. When the seeds sizzle, in less than half a minute, add the potatoes and toss them well for the oil to coat the potatoes. Cook at high heat for a couple of minutes until the corner of the potatoes start to turn golden brown.
Next add the beans, salt and turmeric and stir everything in until the turmeric and salt are distributed and the oil coats the green beans too. Reduce the heat; cover and cook until the potatoes are fork tender and the beans are cooked through. The cooking time will depend on the kind of potatoes and how long the beans take to cook. Do not over cook; you want the potatoes to stay in shape, not mushed,
Check to see if they are done. If done, uncover and add the coriander powder. Increase the heat and cook on high heat while stirring frequently to prevent sticking at the bottom of the pan, only for a couple of minutes. This dries off the extra moisture and crisps the potatoes a tiny bit.
Serve warm with a drizzle of lemon juice and garnished with chopped fresh cilantro.