Indian Potatoes and Green Bean Curry (Aloo Sabzi)

Step 1

Heat a large heavy skillet or a stockpot over medium heat, and when it is hot, add the oil.

Step 2

When the oil is hot, add the onions, and when they are tender, 3 - 5 minutes, stir in the garlic for 30 seconds, then add the tomato with its juices, the coriander, chili powder, and curry powder, and stir for about 30 seconds, until the spices are fragrant.

Step 3

Stir in the green beans, potatoes, broth or water, and salt.

Step 4

Cover it, bring the liquid to a simmer, reduce the heat so that the stew stays at a low boil, and cook it for 20 - 25 minutes, stirring occasionally, until the potatoes are fork tender. Stir in the lemon juice and serve it immediately or refrigerate it for up to 3 days (it gets even better with time).

Step 5

Omit the oil. Combine all remaining ingredients in the slow cooker and cook it on low for 6 - 8 hours or on high for 3 - 4 hours, until the potatoes have reached desired level of tenderness.(Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)