This wholesome green bean and potato curry (Aloo Phali) is healthy, versatile and ready in about 25 minutes. Green beans cook quickly, making this an ideal weeknight dish that can serve as a main or a side.
🥔 Ingredients
A quick overview of the ingredients that work best for this recipe.
- Onion – finely diced so the pieces caramelise quickly and blend into the curry. Small, even pieces are important for this fast method.
- Tomato purĂ©e – helps deepen the colour and keeps cook time short. Using fresh tomato is possible but will add a few minutes to evaporate the extra moisture and will produce a lighter colour.
- Potatoes – any variety, diced into bite-sized pieces. Peeling is optional.
- Green beans – called “phali” in Urdu/Hindi. Use fresh beans, chopped roughly 2–3 cm long.
- Spices – standard Pakistani curry spices are used. Mango powder (aamchoor) is included for a subtle tang; it’s optional but recommended.
- Oil, minced garlic, green chillies, fresh coriander – used to flavour and finish the curry.
🥣 Method
The full ingredient list and precise quantities are shown in the recipe section below.
Heat oil in a pan over high heat, then add the finely diced onion. Sauté for about 5 minutes, stirring often, until the onions are translucent and soft.
Add minced garlic, the spices and whole green chillies, stir to combine, then add the tomato purée. Continue to sauté for another 5 minutes. Aim to keep the onions lightly coloured and more caramelised than dark; if they brown too quickly, reduce the heat to medium.
Next add the diced potatoes and sauté for 3–5 minutes so they begin to brown slightly. The potatoes must be diced into small, even pieces so they cook through in the short time.
Add the chopped green beans and sauté for 2–3 minutes to combine flavors.
Reduce the heat to low, cover the pan and cook for 8–10 minutes, or until the potatoes are tender. Finish by stirring through chopped fresh coriander and adjust seasoning to taste.
📽️ Video
A video demonstration is available in the recipe section below if you prefer to watch the method.
đź«› Substitutions + variations
You can easily adapt this recipe using other vegetables. Keep the same quantities for spices and aromatics, but match the cut size so everything cooks in the same time.
- Swap potatoes for other firm vegetables like pumpkin, butternut squash or carrots—dice into bite-sized pieces.
- Replace green beans with quick-cooking vegetables such as peas, broccoli florets, cabbage or bell pepper.
- Add a handful of chopped leafy greens near the end of cooking for extra nutrients and color.
🍽️ Serving suggestions
Serve Aloo Phali with roti or paratha, use it as a filling for a cheese toastie, or pair it with grilled or roasted meat for a heartier meal.
For a complementary curry, choose a meaty preparation like Chicken Bhuna, Lamb Bhuna or Fish Bhuna. For a vegetarian pairing, a simple tadka dal works well alongside this dish.
I hope you enjoy this recipe. Lots of love, Fatima x
đź“‹ Recipe
Green Bean and Potato Curry | Aloo Phali
Ingredients
- ÂĽ cup (65 ml) oil
- 1 medium onion, finely diced
- 3 cloves minced garlic
- ½ teaspoon chilli flakes
- 1 teaspoon turmeric
- 1 teaspoon cumin seeds
- Âľ teaspoon coriander powder
- ½ teaspoon mango powder (aamchoor) — optional but recommended
- 1ÂĽ teaspoon salt, or to taste
- 2 whole green chillies
- 1 teaspoon tomato purée
- 250 g (9 oz) potatoes, diced into bite-sized pieces
- 200 g (7 oz) green beans, chopped
- 1–2 tablespoon fresh coriander, to garnish
Instructions
- Preheat a pan over high heat and add the oil.
- Add the finely diced onion and sauté over high heat, stirring often, until translucent and soft, about 5 minutes.
- Add minced garlic, chilli flakes, turmeric, cumin seeds, coriander powder, mango powder, salt and green chillies. Mix, then add the tomato purée and sauté for 5 minutes. Keep the onions lightly coloured and caramelised rather than dark; lower the heat if they brown too fast.
- Add the diced potatoes and sauté for 3–5 minutes.
- Add the green beans and sauté for 2–3 minutes.
- Turn the heat to low, cover and cook for 8–10 minutes, or until the potatoes are tender.
- Stir in chopped coriander and serve.
Video
Notes
- If you don’t have tomato purĂ©e, use ½ a medium tomato finely chopped. Using fresh tomato adds moisture, so allow extra time to evaporate it before adding potatoes.
- Swap green beans for other quick-cooking veg like peas, broccoli or cabbage. Swap potatoes for pumpkin, butternut squash or carrot, cut into small, even pieces.
- Even, small dice for the potatoes is important so they cook evenly and within the short cook time.