Not everyone love eating bakla beans or fava beans as these are not too tasty and smooth as any other beans. But this recipe of bakla beans with potatoes and some desi spices will be liked by everyone of you. Try including this tempting sabzi in your daily meals twice or thrice in a weak, especially during its season and make everyone drool for it. During winters bakla beans (fava beans) are available in abundance.
These soft and tender beans, cooked with potatoes tastes super delicious and everyone will love eating this dish for sure. So you can try making this recipe of bakla aloo with these easy to follow step-by-step instructions. Serve with steaming hot parantha or chapattis.
1. Cut off the stalk from both the ends and remove the threads visible on the sides of beans. Likewise remove the thread and stalk from both the ends from rest of the beans as well.
2. Rinse the beans thoroughly; place them in sieve to dry completely. Now chop these beans in ½ – ½ inch small chunks.
3. Peel the potatoes and rinse them with water as well.
4. Chop the potatoes in small chunks.
5. Heat 2 to 3 tbsp oil in a pan and add asafoetida and cumin seeds to it.
6. After the seeds crackle add turmeric powder, coriander powder, green chilly, salt, red chilly powder and ginger paste to the pan. Stir continuously and roast the spices.
7. Now mix chopped potatoes and bakla beans to the spices, followed by salt and red chilly powder.
8. Stir fry the sabzi for a minute or so to mix the vegetables in spices really well.
9. Add 2 to 3 tbsp water to it.
10. Cover the sabzi and let it simmer on low flame for 3 to 4 minutes.
11. Open the lid and stir with a ladle. If there is no water in the sabzi then add some water to it. Cover again and cook for 3 to 4 minutes on low flame.
12. Open the lid, stir the sabzi and check if the potatoes and beans have turned tender. Cook the sabzi until the potatoes turn soft.
13. When the potatoes get tender add mango powder, green coriander and garam masala to the sabzi. Mix everything really well.
14. Bakla potato sabzi is ready. Transfer the sabzi to a serving bowl.
15. Garnish with some green coriander sprigs. Serve steaming hot with bakla potato sabzi with chapatti, parantha or rice and relish eating.
For 3 to 4 members
Time – 35 minutes
- Bakla beans – 250 grams
- Potatoes – 3 (250 grams)
- Oil – 2 to 3 tbsp
- Green coriander – 2 to 3 tbsp (finely chopped)
- Green chilly – 2 (finely chopped)
- Asafoetida – 1 pinch
- Cumin seeds – ½ tsp
- Turmeric powder – ¼ tsp
- Coriander powder – 1 tsp
- Red chilly powder – ¼ tsp
- Mango powder- ½ tsp
- Ginger paste – 1 inch piece
- Salt- 1 tsp or to taste
- Let us first chop the beans for making the sabzi. For this cut off the base at both ends and remove the threads from both the sides.
- Then chop the beans to ½ - ½ inch chunks. Also, peel the potatoes, wash thoroughly and chop them in small chunks.
- Heat 2 to 3 tbsp oil in a pan and splutter cumin seeds first. When the seeds crackle add asafoetida, turmeric powder, coriander powder, green chilly, salt, red chilly powder and ginger paste to the pan.
- Stir fry the spices for a while and then to it add chopped potatoes and beans chunks, followed by salt and red chilly powder.
- Roast the sabzi for a minute or so and add 2 to 3 tbsp water to it. Cover with a lid and let it simmer on low flame for 3 to 4 minutes.
- Check if the potatoes and beans have turned tender. Continue to cook the sabzi until the potatoes get tender. Keep the flame low.
- Then add mango powder, green coriander and garam masala to the sabzi. Mix well.
- Super yummy bakla potato sabzi is ready, transfer it to another bowl and serve steaming hot with chapattis, paranthas or poori.
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