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
Preparation: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.
Related Posts:
Green Beans with Pecans and Cranberries
Green Beans Tomatoes and Almonds with Sumac
Green Beans with Coriander – The Indian way
This is going to be a new addition to my Thanksgiving table this year!
Stir fries are a staple in my home. Hubby & son loves it, esp for lunch and I’m always trying different combos for them 🙂 Btw, congrats on the DMBLGIT win–well deserved, I must say! You photos are a great inspiration to newbies like me. Really!
Amazing looking stir fry. Excellent preparation.
Deepa
Hamaree Rasoi
Beautiful! That stir-fry is lovely and must taste wonderful.
Cheers,
Rosa
One of my fav way to enjoy beans .. i leave it lil crunchy. Never used hing though in this .. should try next time.
Well I’m glad you did post it, these are the best recipes to blog about b/c they are tried and true!
these simple recipes are beautiful, Soma. They are inspiring, in a sense. I may not follow your recipes to the T, but certainly I will remember to add some spices to my stir-fry. 🙂
Potato and beans are a classic combination!
Soma … eyibhabe jodi green vegetables serve koro amar ar non veg kichui laagbe na! Winter asche … darun lagbe ruti diye. Ar kemon acho? Onekdin kono khobor neyi.
Potato anytime..and if accompanied with such wonderful ingredients..double dhamaka!! Gorgeous clicks, Soma.
MMM, Soma, this looks like just the weeknight dish I need. My nanny used to make something really similar to this as my after-school early dinner growing up. I loved it!
Looks delicious… Love it!!
I love this quick yet packed with flavor Indian meals. Now that S is away n college J and I have them more and more. Indeed comforting, now only if I could have it for lunch! 🙂
nice combination of delicious flavors..
happy following you..:)
do check out mine sometime..
Tasty Appetite
This sounds absolutely delicious! We cook green beans all the time and this will be a wonderful variation! I know what you mean how some dishes just become a part of our lives 🙂
Potatoes and green beans sound like a delicious combo!
Fantastic recipe…my mom used to make something very similar! Do you think that thawed green beans would work as well?
They will def. work! Just adjust the cooking time since they cook faster than the fresh ones.
Sounds delicious, and looks wonderful too! Must try this one at home 🙂
really delicious vegetables! If its not to much trouble, please link back to my Healthy Lunch event if you can! (you have to mention both mine & Smita’s link too)
–
Kavi | Edible Entertainment
Ongoing event: Healthy Lunch Challenge
I love this recipe. Reminds me how long it’s been since I made beans and potatoes 🙂
You have a lovely blog with mind blowing photos.
well I am happy you remembered the existence of this dish, must make it soon, actually tonight as I have most of the ingredients at home. Tank you Soma for the inspiration!
Can’t wait to try this soup.