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Ginger-Turmeric Potatoes and Green Beans (Aloo Faliyan)

Ginger-Turmeric Potatoes and Green Beans (Aloo Faliyan)

  • Makes
    6 servings
  • Cook Time
    45 minutes
  • Rating

The acid in tomatoes can dull the color of green beans in unappetizing ways. We kept the colors and flavors bright and fresh by adding chopped grape tomatoes only at the very end of cooking. We liked small or baby Yukon Gold potatoes because they are waxier and hold their shape better than larger potatoes; if small Yukons aren't available, use small red potatoes. We preferred the flavor and texture of brown mustard seeds, but if you have difficulty finding them, yellow mustard seeds will work. Make sure your skillet has a tight-fitting lid.

Tip

Don’t use russet or other starchy potatoes. They will turn mealy and break down too easily. And don’t peel the potatoes before cubing them.

Ingredients
  • 3

    tablespoons grapeseed or other neutral oil

  • 1

    large shallot, finely chopped

  • 1

    tablespoon grated fresh ginger

  • 2

    teaspoons black mustard seeds

  • 1 ½

    teaspoons cumin seeds

  • ½-1/4

    teaspoon red pepper flakes

  • ½

    teaspoon ground turmeric

  • 12

    ounces small Yukon Gold potatoes, cut into ½-inch cubes

  • 12

    ounces green beans, trimmed and cut into 1-inch pieces

  • Kosher salt

  • ¾

    cup water, plus more if needed

  • 1

    tablespoon lemon juice

  • ½

    cup chopped grape tomatoes

  • ½

    cup roasted cashews, coarsely chopped

  • ½

    cup chopped fresh cilantro leaves and tender stems

  • ½-1

    serrano chili, minced (optional)

Step 1

In a large skillet over medium, heat the oil until shimmering. Add the shallot, ginger, mustard and cumin seeds, and the pepper flakes.

Cook, stirring frequently, until the shallot has softened and is just beginning to brown, about 2 minutes.

Step 2

Stir in the turmeric, potatoes, green beans and 1½ teaspoons salt. Add the water, then cover and cook until the potatoes are just barely tender, about 8 minutes.

Uncover the pan; if all of the water has evaporated, add 1 to 2 tablespoons, then continue to cook, stirring occasionally, until the potatoes and beans are tender and the pan is dry, another 2 to 5 minutes.

Step 3

Off heat, stir in the lemon juice, then taste and season with salt. Fold in the tomatoes, cashews, cilantro and serrano, if using.

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