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barbatti aloo sabzi
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4.34 from 3 votes

Barbatti aloo ki sabzi, Long beans and potato curry

Barbati aloo ki sabzi-Y yard ling beans and potato cooked in yogurt and tomato sauce
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Lunch, Main Course, sabzi, Side Dish
Cuisine: North Indian Cuisine, Uttar Pradesh Cuisine
Keyword: barbati, barbati ki sabzi, boda, long beans aloo
Servings: 4
Calories: 241kcal
Author: Anjana Chaturvedi

Ingredients

  • 250 gm Long beans/ Barbati
  • 2 medium Potato
  • 2 medium Tomato
  • 1/2 cup Yogurt/ dahi
  • 3/4 cup Water
  • 1 tsp Ginger/ adrak
  • 1/3 tsp Garam Masala
  • 1 tsp Red Chili Powder
  • 1 tsp Coriander powder
  • 1 tsp Salt
  • 1/2 tsp Turmeric/ Haldi

Tadka/ Waghar

  • 1/2 tsp Cumin/ Jeera
  • 1/3 tsp Mustard / Rai
  • 1/4 tsp Asafoetida/ Hing
  • 3 tbsp Cooking oil

Instructions

  • Wash and chop long beans into 1/2 inch size pieces,and peel and cube potatoes
  • Chop ginger and tomatoes into small pieces.
  • Heat oil in a pressure cooker and add cumin and mustard seeds.
  • When seeds start crackling add asafoetida and then add chopped tomato and ginger.
    Add salt and cook till tomato become soft .
  • Now add beaten curd and all the spices ,stir fry for a minute .
  • Add chopped beans and potatoes and stir for a minute .
  • Now add 3/4 cup water ,mix and pressure cook on medium flame for 2- 3 whistles or till cooked well (depending on the quality of vegetable)
  • let it cool down completely and then open and cook for few seconds.
  • Serve hot with roti or rice.

Nutrition

Calories: 241kcal | Carbohydrates: 29g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 4mg | Sodium: 619mg | Potassium: 823mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1237IU | Vitamin C: 42mg | Calcium: 99mg | Iron: 2mg