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Ginger-Turmeric Potatoes and Green Beans (Aloo Faliyan)

6 Servings

45 minutes

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The acid in tomatoes can dull the color of green beans in unappetizing ways. We kept the colors and flavors bright and fresh by adding chopped grape tomatoes only at the very end of cooking. We liked small or baby Yukon Gold potatoes because they are waxier and hold their shape better than larger potatoes; if small Yukons aren't available, use small red potatoes. We preferred the flavor and texture of brown mustard seeds, but if you have difficulty finding them, yellow mustard seeds will work. Make sure your skillet has a tight-fitting lid.




Don’t use russet or other starchy potatoes. They will turn mealy and break down too easily. And don’t peel the potatoes before cubing them.

45 minutes


  • 3

    tablespoons grapeseed or other neutral oil

  • 1

    large shallot, finely chopped


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Laurie B.
November 26, 2022
Potato Beans (as I call it)
Great recipe, i make in advance, freeze, and then take to work.
Alex H.
July 26, 2022
Outstanding side dish
Really enjoy this and can take some liberties with the preparation.
Scott P.
June 7, 2023
Aloo Faliyan
I love this dish! It's spicy (do add the full serrano), full of flavor, hearty, and healthy.
Alex H.

Delicious recipe that we make often! Sometime I'll add 1/2 tsp curry powder to the mix.

Peter Chris S.

This was terrific and very unfussy to make-- no pre-microwaving the potatoes, no splattering oil.