Ingredients

• 3 medium potatoes, peeled and diced
• 2 cups green beans, chopped

• 2 tbsp oil
• ½ tsp cumin seeds
• 1 small onion, finely chopped (optional)
• ½ tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp coriander powder
• Salt to taste

• Fresh coriander leaves, chopped
• Lemon juice (optional)

Instructions

1. Prepare the Vegetables: Wash, peel, and dice the potatoes evenly. Chop green beans into similar-sized pieces for uniform cooking.
2. Heat Oil: Heat oil in a heavy-bottom pan or kadhai on medium heat.
3. Add Cumin Seeds: Add cumin seeds and allow them to crackle and release aroma.
4. Sauté Onions (Optional): Add chopped onions and sauté until light golden. Skip if making no-onion version.
5. Add Potatoes: Add diced potatoes, turmeric, salt, and mix well. Cook covered for 5 minutes.
6. Add Green Beans & Spices: Add green beans, red chilli powder, coriander powder, and mix gently.
7. Cook Until Tender: Cover and cook on low-medium heat, stirring occasionally, until vegetables are soft and lightly crisp.
8. Garnish & Serve: Garnish with coriander leaves, add a squeeze of lemon if desired, and serve hot.

Why You’ll Love This Recipe

• Simple everyday sabzi
• Quick to prepare
• Uses basic pantry ingredients
• Healthy and filling
• Perfect lunchbox option

Common Mistakes

• Overcrowding the pan
• Adding too much oil
• Cooking on high heat
• Overstirring vegetables

Variations

South Indian Style: Add mustard seeds and curry leaves.
Garlic Version: Add chopped garlic with cumin.
Spicy: Add green chillies or chilli flakes.

Personal Note

This potato and green beans sabzi is something I grew up eating almost every week. It reminds me of simple home lunches where the food was light, comforting, and made with care. Sometimes, the simplest dishes are the most memorable.