Shakarkand Beans Sabzi Recipe (Spicy Sweet Potato and Green Beans Stir Fry)
Cuisine: North Indian | Course: Lunch | Diet: Vegetarian
This flavorful Shakarkand Beans Sabzi is a delightful combination of boiled sweet potatoes and steamed green beans. Tossed with an aromatic blend of spices including coriander powder, turmeric, and red chili powder, and then tempered with mustard and cumin seeds, this dish delivers a perfect balance of heat and earthiness. A splash of fresh lemon juice adds a refreshing tang, making it an ideal accompaniment to Punjabi Dal Tadka, Phulkas, and Steamed Rice. Let’s dive into this simple yet delicious recipe that brings out the best of North Indian flavors.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Sweet Potatoes (boiled, peeled and cubed) | 4 Medium-sized Sweet Potatoes |
| Green Beans (French Beans, cut into 1-inch pieces and steamed) | 250 grams |
| Oil | 1 teaspoon |
| Mustard Seeds (Rai/Kadugu) | 1/2 teaspoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Red Chilli Powder | 1 teaspoon (adjust to taste) |
| Salt | To taste |
| Lemon Juice | 1 teaspoon (freshly squeezed) |
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Instructions:
-
Prepare the Sweet Potatoes:
Begin by boiling the sweet potatoes. To do so, peel and cube the sweet potatoes. Pressure cook them for 2-3 whistles or until they are soft. Alternatively, you can boil them in water on the stovetop. Once done, set the sweet potatoes aside. -
Steam the Green Beans:
Cut the green beans into 1-inch pieces. Place them in a pressure cooker, add 2 tablespoons of water, and pressure cook for two whistles. After the second whistle, turn off the heat. Allow the pressure to release by placing the cooker under cold running water. This method helps to retain the vibrant green color of the beans. -
Prepare the Tempering:
Heat 1 teaspoon of oil in a heavy-bottomed pan over low to medium heat. Add the mustard seeds and cumin seeds. Let them crackle, releasing their aromatic essence. -
Add Spices:
Once the seeds have spluttered, lower the heat further. Add 1 teaspoon of coriander powder, 1 teaspoon of turmeric powder, and sauté for a few seconds until the spices release their fragrance. -
Combine Sweet Potatoes and Beans:
Now, add the boiled sweet potatoes and the steamed green beans to the pan. Stir well to mix the vegetables with the spices. Add salt to taste, and sprinkle 1 teaspoon of red chili powder. Stir again, ensuring the masala coats the vegetables evenly. If needed, add a splash of water to help the spices coat the vegetables properly. -
Simmer:
Cover the pan with a lid and let the sabzi simmer for about 5 minutes. This allows the flavors to meld together beautifully. -
Final Touch:
After 5 minutes, remove the pan from heat. Squeeze the juice of one lemon over the sabzi and give it a final stir. -
Serve:
Transfer the Shakarkand Beans Sabzi to a serving bowl. This dish pairs wonderfully with Punjabi Dal Tadka, Phulkas, and Steamed Rice for a complete meal.
Tips:
- Adjust the amount of red chili powder according to your spice preference.
- You can also add a pinch of garam masala for an extra flavor boost.
- For a richer flavor, drizzle a little ghee on top before serving.
This Shakarkand Beans Sabzi is not only quick and easy to make but is also packed with nutrition, making it a perfect choice for a wholesome and satisfying lunch. Enjoy this vibrant dish with your loved ones and savor the warmth of North Indian spices!
