Green bean & new potato sabji

by Chetna Makan

A spiced and sour side dish

This recipe is a great way to use up all the bounty of seasonal beans and new potatoes you may have. The amchur or mango powder adds a lovely sour note to it. This is great in a wrap or chapatti or as a side of some dal and rice.


2 tbsp sunflower oil
1 tsp cumin seeds
1 large tomato, thinly sliced
200g fine green beans, cut into 1-inch pieces
500g small new potatoes, cut into quarters
½ tsp chilli powder
1 tsp turmeric powder
1 tsp garam masala
1 tsp mango powder (amchur)
200g fresh coriander leaves, finely chopped


Heat the oil in a pan and add the cumin seeds. Once they start to sizzle, add the tomato and cook for 2 mins on a medium heat until they begin to soften.

Now add the beans and potatoes and mix well. Add all the spices, ½ tsp salt, 100ml boiling water and mix well. Cover and cook for 15-20 mins on a low heat until the potatoes are done.

Sprinkle over the fresh coriander and mix well. Serve hot with chapatti or rice.

Recipe: Chetna Makan