Cup of Yum
1. Begin by rinsing, draining all the water and then chopping the french beans and potatoes. Chop the french beans into 1 inch pieces. Peel the potatoes and chop them as you prefer, either in wedges or 1.25 to 1.5 inches cubes.
2. In a thick bottomed kadai or pan add the oil. When the oil becomes hot, add the potatoes and sauté them for 3 to 4 minutes stirring often on low heat.
3. Then add the chopped french beans and sauté both the veggies for 8 to 10 minutes on a low heat. Check and stir after every few minutes when the veggies are cooking.
4. Add turmeric powder, red chilli powder and salt as required. Mix well.
5. Continue to sauté for further for 8 to 10 minutes on low heat or until the veggies are tender and cooked well. Stir at intervals for even cooking.
6. Add the dry mango powder and garam masala powder. Mix well.

Serving suggestions

Cup of Yum
1. Serve Aloo beans sabzi warm or hot with roti, paratha and curd (yogurt). If choosing to have with a side of yogurt, then sweeten the yogurt with some sugar.
2. If you like you can garnish with some chopped coriander leaves while serving
3. You can also choose to serve this beans recipe as a side vegetable dish with any Indian main course.
4. It also pairs well as a side dish with dal-fry and steamed rice.

Storage

1. Refrigerate any leftovers in a covered container in the fridge for 1 to 2 days. While reheating, simply warm the veggies by sautéing in a frying pan or skillet, sprinkling some water if needed.