Ingredients:
- Oil: 3 tablespoons
- Cumin seeds (Jeera): 1 tablespoon
- Tomato: 1 (chopped)
- Green chili: 1
- Salt: 1 teaspoon
- Red chili powder: 1 teaspoon
- Garlic (minced or paste): 1 tablespoon
- Potatoes (Aloo): 2 medium-sized (chopped)
- Green beans (Saime): 12 ounces (cut into 1-inch pieces)
Instructions:
- Temper the spices: Heat the oil in a pan, add the cumin seeds, and let them crackle.
- Build the base: Add the chopped tomato and green chili into the oil.
- Seasoning: Stir in the salt, red chili powder, and garlic paste, mixing everything together.
- Add the vegetables: Toss in the chopped potatoes and the green beans.
- Sauté: Mix well and roast the vegetables with the spices for a little while. There is no need to add any water, as the vegetables will naturally release their own moisture to cook in.
- Simmer: Cover the pan and let it cook on low heat. Cooking low and slow helps the vegetables retain their nutrients and prevents them from drying out.
- Finish: Continue to cook until the potatoes become completely soft and tender.
- Serve: The dish is ready! Serve hot and enjoy it with roti
by blitzboxer