Aloo Phaliyan or Potato Green Bean Curry is a quick n easy vegetarian delight, quite popular in Punjab. What I love about this recipe is that there is very little oil required, no elaborate preparation involved of slicing onions and making masala pastes.

It’s a dry fry kind of a curry, with very few and basic spices. You can cover the pan through the entire cooking process to speed up things but that doesn’t give crispy vegetables. What I do is that I cover the pan just for the time to make potatoes tender and then I roast the vegetables uncovered on low heat till they are done but still keep their crisp. We don’t want to make them mushy.

My husband and I love to eat this curry as a side with lentils or just as a warm salad with hard boiled eggs added to it. I think potatoes are the most misunderstood and misused of all vegetables. Whether mashed, baked or roasted, people often consider potatoes as just comfort food. If not deep fried or loaded with fat, potatoes are exceptionally healthful, low calorie, high fiber food that offers significant protection against cardiovascular disease and cancer.

With very little oil and combined with green beans’ nutritional goodness, this simple and delicious potato green bean curry is a winner all the way.


1/2 kg Green Beans
4 medium potatoes
2 teaspoons cumin seeds
1 teaspoon red chilli flakes
1/2 teaspoon turmeric
1 teaspoon salt or to taste
2 tablespoon lemon juice
1 teaspoon garam masala powder
2 tablespoons olive oil

This Is What You Do:

Prepare potatoes and beans. Peel potatoes and cut them into wedges or like thick French fries. Remove the ends of beans.

Heat oil in a wok or deep frying pan on medium heat. Add potatoes and sauté for 5-6 minutes. Cover the pan, reduce heat to minimum low and let potatoes cook till almost done ( 8-10 minutes).

Add salt, red chilli flakes, turmeric and cumin seeds. Remove lid, add beans. Keep cooking on low heat till the beans are tender but still crisp.

When done dribble over lemon juice and season with garam masala.

Serve hot as a side with lentils and roti or just dig in with a fork to enjoy as a warm salad.

Serves 4

4 Replies to “Aloo Phaliyan, Potato Green Bean Curry”

  1. I live in the state of Arkansas. And in a small town at that. I am having troubles finding or even being confident that I’m asking for the correct items. Harm a Masala powder is the first I would like to know about. Like you I believe potatoes are a healthy food. We make it unhealthy. This is my first time to cook with many of these spices and I love the sounds if the dish. Nice and clean. Turmeric powder and cummin powder and red pepper flakes these I have never used before. Is this fish “hot” seasoning wise? I can’t eat hot food. And if it is a hot spice is there anything else I can use? Thanks I am excited. I love to cook And love experimenting outside my comfort zone but don’t want to be sick either. Hope you can help me. The potato and green bean I know those two but the others I don’t have. If I can even find a substitute that would be great. Many thanks Kay Gray ❤

    1. Kay Gray, welcome to my virtual home. 😊 I’m so excited to know you want to try out this recipe. It’s super simple really! Garam masala is a South Asian blend of mixed spices like cinnamon, cloves, cardamoms,black pepper, etc. Every family has a unique recipe. Here is link to my recipe for the blend
      Basically this spice blend adds a layer of depth, flavour and aroma to the dish. It’s nothing like the punch-in-the-face heat of green or red chilli peppers. Still if you don’t like spicy, you can leave it out.
      Cumin is not hot at all, it’s earthy, woody and warm. So no need to worry about that! You can substitute red chilli flakes with paprika or any lesser hot chilli powder or use just half the quantity mentioned in the recipe.
      Happy cooking and eating! 😊

  2. This is one of my fav combos..Green beans and potatoes.. Delicious.. loved the simplicity of the dish yet there is abundant flavors..YUM!!!

    1. Thank you so much, dearest Shubha 🙂 I’ve figured out over the years that keeping recipes simple for vegetables is the best way to cook them 🙂 Glad you agree. xx

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