Gujarati Green Bean and Potato Stir Fry with Mustard Seeds
A simple sautéed dish of tender green beans and potatoes spiced with mustard seeds, turmeric, and curry leaves for a flavorful side. This indian-inspired vegetarian (vegetarian) ready in about 35 minutes pairs vegetable oil, mustard seeds, cumin seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups fresh green beans (trimmed and cut 2-inch)
- 2 medium potatoes (peeled and diced 1/2-inch)
- 2 tbsp vegetable oil
- 1 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1/8 tsp asafoetida (hing)
- 10 leaves curry leaves
- 1 green chili (slit)
- 1 tsp salt
- 1 tbsp fresh lemon juice
- 2 tbsp finely chopped fresh coriander leaves
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 tsp mustard seeds and wait until they start to pop, then add 1/2 tsp cumin seeds, 10 curry leaves, 1/8 tsp asafoetida, and 1 slit green chili. Sauté for 30 seconds until fragrant.
- Step 2: Add 2 diced medium potatoes (1/2-inch cubes) to the skillet and stir to coat with the tempered spices. Cover and cook for 8 minutes, stirring occasionally to prevent sticking.
- Step 3: Add 2 cups trimmed and cut green beans and 1 tsp salt. Mix well, cover again, and cook for another 10-12 minutes over medium-low heat until the potatoes and beans are tender but not mushy.
- Step 4: Stir in 1/2 tsp turmeric powder and cook uncovered for 2 minutes to let excess moisture evaporate.
- Step 5: Remove from heat and drizzle with 1 tbsp fresh lemon juice. Toss gently and garnish with 2 tbsp finely chopped fresh coriander leaves before serving warm as a side dish.
Equipment for this recipe
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Frequently asked questions
How long does Gujarati Green Bean and Potato Stir Fry with Mustard Seeds take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Gujarati Green Bean and Potato Stir Fry with Mustard Seeds?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.
Can I substitute ingredients in Gujarati Green Bean and Potato Stir Fry with Mustard Seeds?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Gujarati Green Bean and Potato Stir Fry with Mustard Seeds for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Gujarati Green Bean and Potato Stir Fry with Mustard Seeds vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
