This dish is as ubiquitous to Northern Indian homes as roasted potatoes might be to homes in Northern Europe. It is everyday fare that is made across the different homes. Each adding their own signature to its preparation.

Make it with frozen beans but cook them uncovered and make potatoes smaller to hasten their cooking and not getting the beans browner than they need to be.

You can omit the turmeric if you want them not to be yellow in hue. Often the case at an Indian table.

Video edited and digitized by Aamir Rabbani

Fraaz Bean Aloo (French Bean and Potatoes)

Serves 4-6

1/2 kg Fraaz Beans (French beans/green beans)

1/2 kg aloos (potatoes), about 4 medium

1/3 cup vegetable oil

1 teaspoon sabut zeera (cumin seeds)

1 pinch heeng (asafetida)

2 teaspoons dhaniya (coriander powder)

1 teaspoon haldi (turmeric)

1 teaspoon Deghi Mirchi (sweet paprika)

Salt to taste

Wash and trim beans, cut into 1/4 inch dice. Wash and peel potatoes and cut into 1/2 inch squares.

In a pan/kadhai, add oil, cumin and asafetida, fry for 2 minutes, until cumin is golden.

Add potatoes and green beans into the pan. Add the ground spices and salt. Mix well.

Cook vegetables for 15 minutes, stirring every 3-5 minutes on medium heat. They should begin to get color on the edges. Cover and cook for another 10 minutes on low heat.

Uncover and cook for another 15 minutes on medium flame. Stir every 5 minutes. The potatoes should be perfectly cooked. The beans soft and chewy. They should be golden in color. Cover and cook for 5 minutes. Uncover, dry out the pan, 2-3 minutes.

Taste for salt and serve.