Green Beans And Potatoes {Vegan Quick Recipe}

These Elegant Green Beans and Potatoes, rich in savory flavors, topped with tangy tomatoes and, made spicy with green chilies, is a perfect vegan side dish. Simmered over the stove top in a wok, the potatoes and green beans cooked slowly become really flavorful and can make a hearty meal!

Fresh green beans with potatoes are no doubt an amazing vegetable to team with Roti (Flatbread) or rice. Full of flavor and nutrition, these make-ahead beans make a comfort meal for holidays or any busy day!

This quick and simple recipe of sauteed green beans with potatoes made using the stove top method would be real time saver, yet would taste crispy like roasted in an oven.

I have always loved the fact that cooking in a wok saves my time and with not much preparation needed for this recipe, I would make a bunch of rotis on another burner while sauteing this veggie. 

In India, these green beans and potatoes vegetable is called Aloo Sem. The string beans or green beans known as Sem or Faliyan, are packed with iron, fiber, and vitamin C.

Trust me, they will be your family's favorite side dish soon!

Jump to:

• Why Would You Love This Recipe?
• Ingredients
• Variations
• Serving Suggestions
• Storage Suggestions
• Expert Tips
• FAQs
• Detailed Recipe with Steps
• Stories From Kitchen
• Green Beans And Potatoes {Vegan Quick Recipe}

Why Would You Love This Recipe?

• The Simple and Zesty Vegetable Tasty Side Dish.
• Vegan and Gluten Free.
• Made with minimum oil needed.
• Low Calorie Diet
• Scalable Recipe.
• Simple Ingredients.
• Minimum Prep Time and Cooking time.
• Packed with Nutrition.
• Kids Friendly.
• Easy meal that gathers quickly!
• The Best Potatoes and Green Beans Ever!

Ingredients

• Green Beans- The Fresh green beans work best for this recipe. Trim the ends and chop in large or ½ inch pieces. You may use frozen beans or canned beans as well, but the taste may differ. If you don't have green beans, the same recipe works with capsicum, cauliflower, and zucchini too. 
• Potatoes- The Gold or Russet Potatoes work great. The firm potatoes are better suited as this recipe involves slow cooking over the stove and you won't like too soft potatoes. While I have used local yukon Gold potatoes, red potatoes or baby potatoes work well too.
• Tomatoes- This is my family recipe to add chopped fresh tomatoes to the vegetable once it's almost done. Though it's an optional step, but it adds the perfect tangy flavor and makes the beans and potatoes juicy. You may use tomato puree as well. 
• Red Chili Powder- adds mild heat and a spicy touch. You may adjust the quantity as per your tolerance. 
• Green Chili- I love adding freshly chopped green chilies to vegetables, parathas, and lentils. During winter, we have really hot ones here and I suggest you add them accordingly. My level of spicy may differ from yours. 
• Mustard Oil- The best oil we use in India for cooking all dry vegetables. The mustard oil has a spicy and bitter flavor and it adds amazing aroma to the vegetable. That said, I understand that in a few countries, it is not recommended to be used for edible purposes. You may use any vegetable oil, coconut oil, or olive oil.
• Asoeftida (Heeng)- is a spice that is added to all Indian curries and veggies. It adds a mild aroma and tastes like that of an onion. Few people use it as a substitute for onion and garlic. Depending upon the brand, use it in small quantities (a pinch can be very flavorful). A few brands like Catch and Everest have a powdered version of Heeng, which is mild in flavor.
• Raw Mango Powder- The Indian dish is culminated with the addition of Garam Masala (not used in my recipe, though) and Amchur powder (Raw Mango powder). The best substitute would be fresh raw mango (ambi) or lemon juice. In this green beans recipe, you may add ⅓ rd teaspoon of lemon juice.
• Cumin Seeds (Jeera)- The cumin seeds add earthy notes to Potato veggies and I use raw seeds, not the roasted ones. 
• Coriander Powder- adds mild sweet and aromatic flavor to this vegetable. If you don't have coriander powder, fresh coriander leaves would work too.
• Turmeric Powder- Indian Turmeric powder adds a mild yellow color to this vegetable and almost all Indian vegetables involve tempering with Turmeric, owing to its antioxidant and anti-inflammatory properties. 
• Salt- Normal table salt works best to balance the flavor of spicy and tangy in these green beans. It helps in cooking the vegetables faster too. You may use kosher salt as well.

Variations

• Instant Pot Green Beans Potato- Make this recipe in an instant pot by adding oil, spices, and vegetables and cooking on High pressure for about 2 min. Let the pressure release on its own. 
• Southern Green Beans- Modify this recipe to make Southern Green Beans, a classic Southern Side Dish, by adding vegetable or chicken broth, and crispy bacon and slowly cooking the beans in it. But then, it won't be vegan/ vegetarian..
• Air Fryer Green Beans- Pre-heat the air-fryer and add all vegetables to the basket after coating them with spices and salt. Cook for about 10 minutes. 
• Sheet Pan Potatoes and Green Beans- If you love roasted green beans, you may bake them in an oven by spreading them uniformly on a baking sheet. They would be definitely the best crispy version of beans among all the variations. Slow roast and flip them in between, though this method would need about 30-40 min. 
• Add another ingredient- Feel free to add fresh garlic, black pepper, and onions to this bean recipe. You may use freshly grated garlic or garlic and onion powder. 
• Add another Green- Garnish the warm and fresh beans with chopped cilantro leaves

Serving Suggestions

Since this is a dry vegetable, it would be good for about 2-3 days when stored in an airtight container (with a lid) in the refrigerator.

For reheating, medium-high heat it on the stove top for about 5-8 min or till warm, or heat it in an oven for about 5 min.

• Chapati/ Roti/ Paratha
• Jeera Rice
• Mushroom Soup/ Gravy
• Sour Cream
• Cheese

Storage Suggestions

Since this is a dry vegetable, it would be good for about 2-3 days when stored in a dry container (with lid) in the refrigerator.

For reheating, slow cook it in the stove top for about 5-8 min or till warm or heat in an oven for about 5 min.

Expert Tips

• Use a heavy-bottomed wok or else the vegetable may stick to its bottom. 
• To save time, you may trim and chop the beans a day in advance.  Make sure to keep the trimmed green beans dry in a kitchen cloth in the refrigerator (summer) or the kitchen counter in winter. 
• Make sure to saute the vegetables in a wok at regular intervals or it might stick to the bottom of the pan. I have used a wok. You may choose a large non-stick skillet.
• Tomatoes (Raw mango powder) are always added at the last as they are citrus and they may hamper the cooking process of any vegetable. Add them once the potatoes are done.
• You may cut the potatoes with a spatula to know if they are done.  If they are done, they would smoothly chop off (fork tender). Beans usually take a bit longer than potatoes to cook. When potatoes are done, cook beans for another 3-5 min on slow flame with a lid.
• Don't add spices to hot oil or they would get burnt up. Make sure the oil is just warm.

FAQs

Detailed Recipe with Steps

Step 1 Wash and Chop

Gather all the ingredients. Trim the ends of the green beans. Chop them in small or large pieces as you like. Peel the washed potatoes and chop them in long slices, though small would work too.

In a large pot of water, wash veggies twice.

Heat the mustard oil in wok. It is recommended not to consume raw mustard oil. For cooking it, keep the flame high. It takes about 1-2 min. the color of oil would change from dark yellow to transparent light yellow. That indicates that oil is ready for cooking. This high heating of oil would release smoke so make sure your kitchen is airy enough to get rid of that. The oil would take 2-3 min to become warm.

Step 2 Temper the veggies

In the warm (not hot) oil, add Heeng and Cumin Seeds. Once cumin splutters, add spices. Immediately add green chili, chopped beans and potatoes. Give a good mix. Sprinkle salt.

Let it be cooked for about 8-10 min on slow flame with lid. Keep sauteing in between for uniform cooking.

Step 3 Add Tomatoes

Once the vegetables are tender, add tomatoes and cook it on slow lame for about 4 min.

Step 4 Serve It

Sprinkle raw mango powder and coriander leaves (optional) and serve the potatoes and green beans with Roti!

Stories From Kitchen

This is my mother-in-law's recipe and I used to wonder why she adds tomatoes in dry veggies, as that was not done at my home. Trust me, adding tomatoes to dry veggies with potatoes make them amazingly juicy and tangy.

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