Potato Long Beans Curry


  • Potato – 2 Nos
  • Long Beans – 1 small bunch
  • Big Onion – 1 No
  • Tomato – 1 No
  • Sambar Powder – 1 teaspoon
  • Turmeric Powder – 1/4 teaspoon
  • Oil – 1 tablespoon
  • Mustard – 1/2 teaspoon
  • Urad dhal – 1/2 teaspoon
  • Jeera – 1/2 teaspoon
  • Asafotida Powder – a pinch
  • Curry Leaves – few
  • Salt – 1/2 teaspoon or as per taste


  1. Wash and cut the long beans into 1 inch pieces. Chop Onion and tomato finely.
  2. Pressure cook potatoes till soft. Remove the skin and cut it into medium pieces.
  3. In a kadai put the oil and when it is hot add mustard. When it pops up, add urad dhal, jeera, asafotida powder, curry leaves and fry slightly. Then add chopped onion and fry till it turns transparent. Add tomato and fry for one or two minutes. Now add long beans along with sambar powder, turmeric powder and salt. Sprinkle little water and stir well. Cover with a lid and cook on medium flame for two to three minutes. Then add potato pieces and stir well. Keep it on low flame and stir fry till it is dry. Remove from stove.

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  1. Pingback: Kamala's Corner – Potato Jeera Fry (Aloo Jeera)

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