START TO FINISH: 45 minutes
SERVINGS: 6
The vegetables stay crisp and each bite delivers fully spiced flavor in this take on a vegetarian classic from India, aloo faliyan, or potatoes and green beans. Cooked in the dry curry style—less liquid, lower heat—string beans are mixed with chopped potatoes, which soak up seasonings exceptionally well. Cumin seeds, red pepper flakes, mustard seeds and turmeric plus shallot and fresh ginger provided a flavorful masala for the vegetables. Halved grape tomatoes are added at the end to keep the acid in the tomatoes from dulling the color of the beans. 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 work, too. 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.
3 tablespoons grapeseed or other neutral oil
1 large shallot, finely chopped
1 tablespoon finely grated fresh ginger
2 teaspoons yellow or brown mustard seeds
1½ teaspoons cumin seeds
⅛ to ¼ teaspoon red pepper flakes
½ teaspoon ground turmeric
12 ounces small Yukon Gold potatoes, cut into ½-inch cubes
12 ounces green beans, trimmed and cut into 1-inch pieces
Kosher salt
1 tablespoon lemon juice
½ cup halved grape tomatoes
⅓ cup cashews, toasted and roughly chopped
½ cup chopped fresh cilantro
½ to 1 serrano chili, minced (optional)
In a large skillet over medium, heat the oil until shimmering. Add the shallot, ginger, mustard and cumin seeds, and the pepper flakes. Cook, stirring frequently, until the shallot has softened and is just beginning to brown, about 2 minutes.
Stir in the turmeric, potatoes, green beans and 1½ teaspoons salt. Add ¾ cup water, then cover and cook until the potatoes are just barely tender, about 8 minutes. Uncover the pan; if all of the water has cooked off, add 1 to 2 tablespoons, then continue to cook, stirring occasionally, until the vegetables are tender and the pan is dry, another 2 to 5 minutes.
Off heat, stir in the lemon juice, then taste and season with salt. Fold in the tomatoes, cashews, cilantro and serrano, if using.