Aloo Barbati Ki Sabzi

Heat the mustard oil in a kadhai on a medium flame. Wait for it to gently smoke, neutralizing its sharp pungency, before lowering the heat.

Introduce the mustard seeds and cumin seeds. Allow them to crackle and release their foundational aromas.

Fold in the chopped onions and slit green chillies. Sauté with patience until the onions soften and acquire a light, golden translucency.

Stir in the crushed garlic paste and fry briskly until the raw garlic smell has gone.

Add the cubed potatoes and the chopped barbati (long beans). Toss the vegetables thoroughly to enrobe them in the onion-garlic mixture.

Dust the pan with turmeric, red chilli powder, coriander powder, and salt. Mix comprehensively to guarantee the spices plaster every piece of vegetable.

Toss in the chopped tomatoes alongside the measured water. Stir everything cohesively, then seal the pan with a tight-fitting lid.

Simmer on low-medium heat for 12-15 minutes. Stir intermittently, removing from the heat only when both the potatoes and beans yield perfectly to a fork.

12–15 min

Once the moisture evaporates and the seasoned oil begins to separate at the edges, dust with garam masala. Stir gently to integrate the final layer of spice.

Turn off the heat and serve immediately.