This Easy Potato Beans stir fry is a quick side dish for rice. Add grated coconut to give a crunch.
Potato beans stir fry
Usually, I make carrot beans stir fry, but this combination was introduced to me by my good friend Surya. It tasted really good. I added grated coconut as I love coconut. This stir fry tastes great when served with rice and sambar or rasam.
How to make
Ingredients used
A short video
Method
Clean and chop potatoes and beans. I used my food processor to make the work easy. Chop onions finely. Heat oil in a pan. Crackle mustard seeds. Add onion and curry leaves. Sauté until the onion turns translucent. Add turmeric powder, chili powder, and asafoetida. Sauté and add veggies. Cover and cook it in medium flame. No need to add water. When half cooked, add salt. Stir occasionally. When it’s cooked add coconut. Stir for a minute. Serve with rice.
More side dish recipes
Recipe for Easy Potato Beans stir fry
Ingredients
Potato – 2 chopped
Beans – 1/2 cup chopped
Onion – 1/4 cup chopped
Coconut – 3 tbsp
Turmeric powder – 1/4 tsp
Red chili powder – 1 tsp
Asafoetida – a generous pinch
Salt – as required
Mustard seeds – 1 tsp
Chana dal – 1 Tsp
Curry leaves – few
Oil – 1 Tsp
Method
- Heat oil in a pan.
- Crackle mustard seeds.
- Add onion and curry leaves. Sauté until the onion turns translucent.
- Add turmeric powder, chili powder, and asafoetida. Sauté and add veggies.
- Cover and cook it on medium flame. No need to add water.
- When half cooked, add salt. Stir occasionally.
- When it’s cooked add coconut. Stir for a minute.
- Serve with rice.
Notes
- Adjust spice powders as per your requirements.
- Adding grated coconut is optional.
- If you do not have chana dal, mustard seeds, or curry leaves, you can skip it. I skipped curry leaves in the above recipe.
Easy Potato Beans Stir fry
Equipment
Ingredients
- 2 Potato chopped
- 1/2 Cup Beans chopped
- 1/4 Cup Onion chopped
- 3 Tbsp Coconut
- 1/4 Tsp Turmeric powder
- 1 Tsp Red chili powder
- Asafoetida a generous pinch
- Salt as required
- 1 Tsp Mustard seeds
- 1 Tsp Chana dal
- Curry leaves few
- 1 Tsp Oil
Instructions
- Heat oil in a pan.
- Crackle mustard seeds.
- Add onion and curry leaves. Sauté until the onion turns translucent.
- Add turmeric powder, chili powder, asafoetida. Sauté and add veggies.
- Cover and cook it in medium flame. No need to add water.
- When half cooked add salt. Stir occasionally.
- When it’s cooked add coconut. Stir for a minute.
- Serve with rice.
Video
Notes
- Adjust spice powders as per your requirements.
- Adding grated coconut is optional.
- If you do not have chana dal or mustard seeds or curry leaves, you can skip.
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This seems as a yumm potato and bean stir fry ! The tempering is a perfect to get the dish much flavorful . Beans with potato is a nice combo 🙂
Thank you