Overview of Aloo Phaliyan:
Aloo Phaliyan is a traditional Pakistani vegetarian dish made from potatoes (aloo) and green beans (phaliyan). It’s simple, healthy, and full of flavor, often prepared in homes across Pakistan as part of everyday meals.
Ingredients for Aloo Phaliyan:
Here are the ingredients you’ll need to make traditional Pakistani Aloo Phaliyan:
3 potatoes medium size and peeled and diced into small cubes
250 grams green beans – trimmed and cut into 1-inch pieces
1 medium onion – thinly sliced
2 medium tomatoes – finely chopped
2–3 Chili green – need sliced (optional, for spice)
1 tsp cumin seeds (zeera)
1/2 tsp turmeric powder (haldi)
1 tsp powder of chili red (lal mirch) – adjust to taste
1 tsp coriander powder (dhania)
Salt – to taste
3 tbsp cooking oil
Fresh coriander leaves – chopped, for garnish
Preparation Steps
Before cooking, prepare all ingredients:
* Peel and dice the potatoes into small, even cubes for faster cooking.
* Wash and trim the green beans, cutting them into 1-inch pieces.
* Need Onions Slice and Chili green, and chop the tomatoes.
Cooking Instructions for Aloo Phaliyan:
Step 1: Heat the Oil
Three tablespoons of oil will be heated over a medium burner in a deep karahi. For around 30 seconds, add 1 tsp cumin seeds and allow them to crackle. This gives the food a hearty, earthy taste.
Step 2: Sauté the Onions
Cook the onion slices until they are golden brown. Stir occasionally to avoid burning.
Step 3: Add Tomatoes and Spices
Mix in the chopped tomatoes along with
* 1/2 tsp turmeric powder
* 1 tsp red chili powder
* 1 tsp coriander powder
* Salt to taste
Cook this mixture until the tomatoes break down and the oil begins to separate from the masala (spice mixture). This takes around 5–7 minutes.
Step 4: Add Potatoes
Coat the diced potatoes with the masala by adding them to the pan and mixing thoroughly. Cover and simmer for 5 to 7 minutes over medium-low heat. Stir occasionally to prevent sticking.
Step 5: Add Green Beans
Add the green beans after the potatoes are just beginning to soften. Mix thoroughly and cover the pan again. Cook for another 10–15 minutes on low heat until both the beans and potatoes are fully cooked and soft.
Step 6: Final Touch
Taste and adjust the seasoning if needed. If you like a bit more spice, you can add sliced green chilies at this point. Garnish with freshly chopped coriander leaves.
Serving Suggestions
With Roti or Paratha: Serve Aloo Phaliyan hot with freshly made roti or paratha.
With Rice: Although it’s a dry sabzi, it can be served with plain white rice and daal.
Side Dish: It also makes a great side for a larger traditional meal.
