Shakarkand Beans Subzi Recipe (Spicy Sweet Potato Beans Stir fry)
Shakarkand Beans Sabzi Recipe is a delicious preparation of boiled sweet potatoes sauteed along with steamed beans. The potatoes and beans are tossed in coriander powder and turmeric powder and seasoned with mustard and cumin. I like to add a dash of tanginess to the dish by adding juice from one lemon. The shakarkand beans sabzi goes well along with Punjabi Dal Tadka, Phulkas and Steamed Rice.
Did You Know: Sweet Potato is loaded with Iron, fiber, and minerals. They are high in vitamins B6 and C. Peanuts are also a rich source of nutrients and minerals. They contain higher protein ratio when compared to any other tree nut varieties available.
If you like this recipe, you can also try other Vegetable recipes such as
- 4 Sweet Potatoes , boiled, peeled and cubed.
- 250 grams Green beans (French Beans) , cut into 1 inch length and steamed
- 1 teaspoon Cooking oil
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Red chilli powder , (adjust to suit your taste)
- Salt , to taste
- 1 teaspoon Lemon juice
How to make Shakarkand Beans Subzi Recipe (Spicy Sweet Potato Beans Stir fry)
To begin making the Shakarkand Beans Sabzi Recipe, we will first cook the potatoes. See Video Recipe of How to Cook Potatoes in Pressure Cooker
Next cut the beans into desired shape, place it in the pressure cooker, add 2 tablespoons of water. Cover the cooker, place the weight on and pressure cook until you hear two whistles. After two whistles turn off the heat. Place the pressure cooker until cold running water to release the pressure immediately. We release the pressure immediately, so the green remain green and fresh.
Our next step is to stir fry all the ingredients.
Heat oil in a heavy bottomed pan; add in the mustard and cumin seeds and allow them to crackle. With heat on low, add in the coriander powder, turmeric powder and saute for a few seconds.
Add in the sweet potato, the steamed beans, salt and red chilli powder. Stir to combine well, sprinkle just a little water so the masala coats the vegetables well. Cover the pan and simmer for 5 minutes.
After 5 minutes, turn off the heat, squeeze the lemon and stir. Transfer the Shakarkand Beans Sabzi into a serving bowl.
Archana Doshi is the founder of Archana's Kitchen. Archana launched Archana's Kitchen in 2007 as a way to keep track of her and family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Archana is dedicated to helping home cooks be successful in the kitchen. Archana says "I hope you enjoy cooking recipes from my website where the sole effort is to make cooking simple for you. When you try out one of our recipes, we are longing to hear back from you. Do take your time to come back and share your comments, as your feedback means a lot to me"