• Begin by rinsing, draining all the water and then chopping the french beans and potatoes. Chop the french beans into 1 inch pieces. Peel the potatoes and chop them as you prefer, either in wedges or 1.25 to 1.5 inches cubes.
• In a thick bottomed kadai or pan add the oil. When the oil becomes hot, add the potatoes and sauté them for 3 to 4 minutes stirring often on low heat.
• Then add the chopped french beans and sauté both the veggies for 8 to 10 minutes on a low heat. Check and stir after every few minutes when the veggies are cooking.
• Add turmeric powder, red chilli powder and salt as required. Mix well.
• Continue to sauté for further for 8 to 10 minutes on low heat or until the veggies are tender and cooked well. Stir at intervals for even cooking.
• Add the dry mango powder and garam masala powder. Mix well.

Serving suggestions

• Serve Aloo beans sabzi warm or hot with roti, paratha and curd (yogurt). If choosing to have with a side of yogurt, then sweeten the yogurt with some sugar.
• If you like you can garnish with some chopped coriander leaves while serving
• You can also choose to serve this beans recipe as a side vegetable dish with any Indian main course.
• It also pairs well as a side dish with dal-fry and steamed rice.

Storage

• Refrigerate any leftovers in a covered container in the fridge for 1 to 2 days. While reheating, simply warm the veggies by sautéing in a frying pan or skillet, sprinkling some water if needed.