Crispy Green Bean and Potato Sabzi Recipe (2024)

Lovely dish, even though I slightly undercooked the potatoes. Next time, I’d experiment with a different variety of potato. The nut butter brings it all together. Worked well with roti.

I always parboil potatoes before pan-cooking them so they’re not underdone. Just make sure you don’t boil the cut potatoes too long, they’ll absorb the water and then less absorb the lovely flavors in your sabzi. I cut them to the size I plan to serve them in & boil the water before adding them. For smaller cubes 5-7 minutes should be more than enough.

I usually hit spuds for 3-4 minutes in the microwave before frying. It doesn’t really soften them, but gets them hot so they have a head start before going into the skillet.

I realize that the chaat masala is optional, and as I really don't have room for any more spices, is there some acceptable substitute? How would Garam Masala be?

Sunflower seed butter is a good substitute for almond butter for those who can’t eat nuts.

In response to the person wanting to substitute something for the chaat masala—I would not sub graham masala alone. Instead a squeeze of lime. Or so tajin (chili-lime seasoning) Chaat masala has a mix of bright and sweet and savory. It really is delightful and worth trying someday. My favorite part is the dried mango powder—which should give you an idea of the flavor profile.

Hmmm. I loved the flavor but the almond butter did not make a "tempura-like" coating on the beans. I suspect the timing of the steps of this dish is very critical -- and I probably got it wrong. My beans and potatoes both were overcooked and mushy. In the future I might cook the potatoes and beans separately, then finish them together with the almond butter. It seems to me that trying to get the potatoes and beans cooked correctly when cooked together is almost impossible.

Love the sound of this recipe and the comments, but all my non-stick cookware says NOT to use high heat. How about a seasoned cast iron pan?

Although I worried at every turn—was my pan nonstick enough? was I going to get the potatoes browned? was the heat too high? was my spice mixture too strong?—the dish turned out beautifully (even though I substituted peanut butter!). The potatoes were perfectly cooked, as were the green beans, and the spices were heavenly. (Don’t forget the lime.)

I'm gonna try w/garbanzos instead of potatoes...

Wow...I'll never go back to how I made green beans before I tried this recipe! What an amazing flavor! And super easy too!

I did not want potatoes, so doubled the green beans and otherwise made as written (minus the water phase). Fast, delicious.

I used two potatoes. Served with brown basmati rice. Excellent! I couldn’t find chaat masala, so I used garam masala plus lime juice. (I read that garam masala is a base for chaat masala plus a sour or citrus.)

Made with just a few tweaks (due to family taste preferences). Left out coriander and cut cumin in half. Absolutely delicious and very easy to make. A keeper for sure!

This recipe was so tasty! I didn’t have almond butter so I subbed in tahini. It worked perfectly!

Used the sweet potatoes I had and threw in some spinach that was almost gone for. Just cut the pieces of potato smaller and fried for longer. Apparently we love potatoes and almond butter!

This is a great side dish for everyone. One suggestion I would make is to take the potatoes out once they are crisp. I found leaving them in while steaming the green beans immediately makes them a bit soggy.

Absolutely delicious. Parboiled the potatoes first, and so didn’t add the water with the beans. Otherwise followed the recipe exactly and it was fabulous! Didn’t need the rice or any extra carb. Perfect one dish meal!

For people who don't know, chaat masala has dried mango powder in it. I am super allergic (life-threatening) to mangos and have found many others are allergic as well. Make sure your eaters are OK with mango.

Substitute tofu for potatoes

A cast iron skillet worked really well. The potatoes browned beautifully, the almond butter does form a nice crust, and you can get aggressive with a metal spatula.

I cooked the beans for a short time on high heat (inspired by Kenji’s wok technique) to retain texture. Potatoes and beans needed to be cooked separately to keep them crunchy. I was skeptical about the almond butter originally but used crunchy salted almond butter from Trader Joe’s, doubled the spices, doubled the ginger, left out garlic and used a healthy pinch of chat masala. Served with cooked quinoa. Surprisingly pleasant meal.

Delicious. Used what I had, which was yukon gold potatoes, peanut butter, tajin. Came out great

This recipe was so tasty! I didn’t have almond butter so I subbed in tahini. It worked perfectly!

I made this dish today. Being Indian, I regularly make a version of this dish but without the almost butter. So I was intrigued and pleasantly surprised. The beans weren’t “tempura like” but the dish had a richness that made it very appealing. Also, inspired by this recipe, last week I had roasted green beans in the air flyer and once they were crisp tender, sautéed them with some peanut butter. Again, the results were very good.

Added garbanzo. Prefer Yukons. Used more almond butter and a dash of cayenne. Garam Masale plus lime works. A bit dry

Very tasty. I just tested potatoes for semi-doneness before adding quartered green beans. I used less garlic, lemon instead of lime, and the spices, etc above, including a "curry powder" mix. No almond butter; I halved some salted macarena almonds, added with the green beans, and added some (unsalted) butter near the end. No water, just fresh lemon juice, cooked uncovered.

I made this last night, using Japanese sweet potatoes in lieu of the russet, because that's what I had. I also parboiled them first. In hindsight, I don't think that was really necessary, because of the textural differences between the two types of potato.No chaat masala--won't buy an expensive ingredient for a possible one-time optional use. But I do have tajin, so I used that, after reading about the flavor profile for chaat masala. I think it worked just fine. Big hit. Will make again.

Took the advice to microwave the potato for 3 minutes. That was really helpful. The recipe was easy to make but, man, is the result dry. We puzzled over what we could add to lighten things up. Settled on Greek yogurt or avocado. Tried the avocado and that made the dish better. I’d make it again, serves 4, but will try the yogurt next time with a ripe avocado on hand just in case.

So much better than slimy green beans swimming in canned soup.