Green Beans with Potatoes
Green beans are deliciously nutritious, easy to grow, and popular in India. This
easy to make green bean and potato sauteed dish (aloo France beans) goes
best with Baked Whole Wheat Flatbreads (page 54). When shopping for fresh
green beans, look for the bright green, crisp, and firm ones rather than the softer
ones. The best ones will make a snapping noise when broken in half. You may
refrigerate them in plastic bag for up to three days. Green beans are also called
snap beans, French beans, and string beans. Green beans are a heart-healthy
vegetable since they are a source of fiber.
Prep time: 5 minutes (15 minutes if using fresh green beans) Cook time: 30
minutes
Refrigerator Life: 3 days
Freezer Life: 1 month
Reheating Method: Place the refrigerated or defrosted beans in a microwave
and stir periodically. Or, place them in a skillet over medium-low heat and stir
periodically.
- 1 lb (500 g) fresh green beans (American green beans or French haricot
- verts) or frozen, chopped or French cut green beans 3 tablespoons
- vegetable oil
- 1 teaspoon cumin seeds
- 1 medium russet potato (about ½ lb/225 g), peeled and diced into ¼ in (6
- mm) cubes ½ teaspoon ground turmeric
- ¼ teaspoon ground red pepper (cayenne)
- 1 teaspoon salt
- ½ teaspoon ground black pepper
1 If you’re using frozen green beans, do not defrost them. If you’re using fresh
green beans, wash them. Trim the tips and heads and discard. (If using haricot
verts, only trim the head, and leave the the thin tip). Chop the green beans into
¼-inch (6 mm) pieces.
2 Pour the oil into a large nonstick skillet and place over medium heat. When the
oil is heated, add the cumin seeds and let brown, about 10 seconds. Do not let
the cumin seeds burn and turn black. Immediately add the green beans, turmeric,
red pepper, salt, and black pepper. Stir thoroughly. Cover the skillet and cook for
5 minutes, stirring occasionally.
3 Remove the cover. Cook uncovered, stirring frequently, until the green beans
are tender, and you can easily insert a knife through the potato cubes, about 20
minutes. Turn off the heat. Let rest, covered, for 5 minutes on the warm stove.
Enjoy now or let cool to room temperature and refrigerate for later!
Spinach and Potatoes
Although I really love palak paneer (aka saag paner), the creamed spinach
and cheese cube Indian dish in my first book, I also love this spinach and potato
dish (aloo palak) equally as well, and it is healthier! Spinach is excellent for
you, as Popeye knows, it is a rich source of iron, which is a vital element for
healthy muscles and red blood cells. When buying fresh spinach, look for dark
green leaves free of bruises. If you are buying spinach in bunches instead of the
bagged leaves, find ones which have firm, yet tender stems, they should not be
lose and droopy or very tough. You may refrigerate them in plastic bag for up to
three days. This dish goes best with the Baked Whole Wheat Flatbreads .
Prep time: 10 minutes
Cook time: 30 minutes
Refrigerator Life: 3 days
Freezer Life: 1 month
Reheating Method: Place the refrigerated or defrosted spinach and potatoes in a
microwave and stir periodically. Or, place them in a skillet over medium-low
heat and stir periodically.
- 1 lb (500 g) fresh spinach (about 2 bunches) or baby spinach
- 1 small fully ripe tomato, such as plum (Roma), cut into 4 pieces
- ¼ teaspoon ground turmeric
- ¼ teaspoon ground red pepper (cayenne)
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- 4 tablespoons vegetable oil
- 1 medium russet potato (about ½ lb/225 g), peeled and diced into ¼ in (6
- mm) cubes ½ small onion, finely diced
- 1 teaspoon peeled and finely grated fresh ginger
1 Trim the bottom 1 inch (2.5 cm) off the stems of the spinach bunches and
discard. Thoroughly wash the spinach. Coarsely chop the leaves and remaining
stems. If using baby spinach, you do not need to trim the stems or chop the
leaves. Squeeze the chopped spinach with your hands to remove any excess
water.
2 Place the spinach, tomato, turmeric, red pepper, ½ teaspoon of the salt, and ¼
teaspoon of the black pepper in a medium saucepan set over medium heat. You
do not need to stir it right now. Cook for about 10 to15 minutes, stirring
occasionally. You will soon see some water released from the spinach as it
reduces in volume and becomes tender. Turn off the heat when the spinach is
completely cooked down and you do not see any more water in the saucepan.
3 Using an immersion blender, purée the spinach and tomato until smooth, but do
not liquefy it. (You can also use a regular blender, but be careful not to liquefy
the spinach).
4 Pour 2 tablespoons of the oil into a large nonstick skillet and place over
medium heat. When the oil is heated, add the potato and the remaining ¼
teaspoon each of the salt and black pepper. Stir to combine. Cook, stirring
frequently, until the potato is tender and you can easily insert a knife through the
potato cubes, about 7 minutes. Some of the potato cubes may get lightly
browned, which is okay. Turn off the heat. Let rest, covered, for 5 minutes on the
warm stove.
5 Add the potato cubes into the saucepan with the blended spinach and stir to
combine.
6 Pour the remaining 2 tablespoons of oil into the empty skillet. When the oil is
heated, add the onion and ginger. Sauté until the onion is golden brown, stirring
frequently, about 5 minutes. Pour into the saucepan with the potato cubes and
blended spinach and stir to combine. Enjoy now or let cool to room temperature
and refrigerate or freeze for later!
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