Priya's 20-Minute Green Bean and Potato Sabzi | NYT Cooking
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- Опубліковано 28 бер 2024
- Get Priya’s recipe: nyti.ms/43FtEzS
Indian cooking is filled with one-pan sabzis that come together fast and deliver big, complex flavor. Priya Krishna’s variation on a potato and green bean sabzi has a twist: almond butter, which gives the vegetables a nutty, almost tempura-like coating. The dish is fragrant with warm spices, ginger and garlic. Chaat masala - a salty, tart and delightfully funky spice blend - is widely available in South Asian grocery stores or online and is well worth having in your pantry to give sabzis like this one some extra sparkle.
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The aloo gobi recipe from her Indian-ish cookbook is amazing. So is her recipe for dahi toast from the same cookbook. More Priya, Sohla, and Vaughn please!
I love Indian-ish. I make the cheesy rice more than I should!
When the Aloo Gobi video came out, I think I made it twice a week for a month or two. 🙂
Haven’t tried the dahi toast yet, but my mom and I loved the aloo gobi
This is FASCINATING, because in my home cuisine (Maharashtra, in the west of India), we use powdered roasted peanuts in almost every vegetable dish! So almond butter/peanut butter in a savory veggie dish makes perfect sense to me. Will need to try this out.
Pretty common technique in Telugu cooking too.
Bengali here 😊 do you buy it in powdered form or make at home? wondering if I need to add this to my pantry..
@@rockpooladmirer it's easy to make at home! I buy whole peanuts and toast them - either in the oven or on a pan. Then a quick blend. It's pretty coarse, not a fine powder.
@@abolijoshi5668 awesome, cost efficient and definitely something I can do. my spice grinder is a staple tool. thank you so much!
The funkiness of chaat masala can be attributed to the black salt/rock salt/mineral salt/kala namak amongst other spices. The sulphur-like aroma of this salt is a cultivated taste. The tangy taste of chaat masala comes from dry mango/amchoor powder. It’s one of the best taste-zingers of Indian spices. Specially in North Indian dry sabzis. I always add it to my aloo-gobi.
still here asking for proper CCs. the auto generated ones always have errors and omissions and are insufficient access for those who need them
edit: so if you know CCs are necessary [5:53 makes that clear], why not go all the way? /rhetorical (we all know why)
They should absolutely be doing that. Surely they have the resources or can hire someone for this...
@@ajchapeliere exactly. they're literally the NYT.
Love the idea of adding a nut butter to a sabzi! Thanks, Priya!
“Submit to the sabzi!” I love Priya’s way with words. ❤
have never heard of a sabzi before. this recipe sounds brilliant. I love green beans and have run out of ways to prepare them that feel fresh. thank you. also love Priya's way of explaining recipes
Sabzi is the Hindi and Urdu word for 'vegetable'. In many parts of South Asia we use the word sabzi to refer to both raw vegetables / produce and cooked preparations of vegetables such as Priya's! We tend to have a cooked preparation of vegetables like this at every home meal.
My boy and I watched this and he's asking to make it now. I'm also excited to make this! I was thinking of adding some white miso to mine.
Miso and green beans is such a good combo!
Incredible. It must be very tasty! I will definitely try to create this.
I made this and it was absolutely delicious! I did boil the potatoes beforehand because I am too impatient. I had this dish with roti and cannot recommend it enough!
PRIYAAAA ❤🎉
This looks yum!
Definitely going to try this recipe!
I made this today and loved it!! Thank you!
You recipes are great! Thanks so much, and keep them coming.
This is lightyears away from the "boiled green beans with butter and salt" that I grew up on the rural South of the United States. I definitely need to pick up some of those spices!
I love those slow cooked green beans, but I love them bright and sauteed, too!
This looks phenomenal & I’m away to look for Priya’s cookbooks now 😎🤩
Thank you, Priya Krishna, for making our home recipes COOL. I have some minor variations with this recipe (just to add a bit of variety).
1. Cut the potatoes small and cook them in ghee instead of oil. Ghee makes everything taste better. I sprinkle turmeric as well.
2. For nuttiness, I love adding shredded coconut OR toasted sesame blend from the Japanese section of the supermarket.
We can eat this subzi with tacos too.
Waittttt, this looks amazing 🤩
I made your coconut saag and I’m back here for more!! It was absolutely divine and looking fwd to try this recipe too.
Yum. Yum yum. Yum, yum yum yum!
I love reserving some garlic and ginger for the end of cooking, so you can add some at the beginning to help meld flavors and get that deeper roasted quality, and then finish it with a bit more to at the end to get a more fresh taste.
Priya! I love you!!
Starting with whole spices might be a little extra work, but makes the world of difference. To take it up a notch further, lightly toast the coriander & cumin seeds in a small dry pan over medium-low heat until aromatic before grinding in the mortar & pestle.
dry roasting before grinding always >>>>>>
very true
In my book, #nytimescooking has the best cast of cooks. Those men and women are so inspiring!
I just bought sesame seeds to make Indian green beans…my inspiration was a recipe in Taste of the World vegetarian cookbook by Madhur Jaffrey…my bible for 30 years!! You toast and then grind the sesames. You can find similar recipes online, so I think the idea of adding ground seeds/nuts to green beans is common in India. I will add fried potatoes as you do here. You can live like a queen on vegetarian Indian food and you will stay smart (turmeric) and healthy (everything else!!)
We eat it with paratha roti in Guyana!
The recipe looks amazing but I’m focusing on your apron. Is there a link?
Look up Hedley & Bennett
❤
Love Priya! (and totally gonna go rogue by adding Duke's mayo and hard-boiled eggs...)
To confirm, were the potatoes still raw? Or lightly boiled? Thanks!
They're raw! Small cubes like that only take 10 mins to cook through.
Yeah I am also not sure. But I _think_they *must* have been parboiled going into the pan?
CHUNKY CHAT MASALA 🙌
Did you know that almond butter is not only tasty, but also nutritious? According to a study by the University of Toronto, almond butter can help lower cholesterol levels, improve blood sugar control, and reduce the risk of heart disease. Another interesting thing to note is that almond butter is rich in vitamin E, which is good for your skin and hair. So next time you make this dish, you can enjoy it knowing that you’re also doing your body a favor.
Hey guys how you do this in 20min? It took me more than 1h to clean and peel and cut potatoes, the beans and so on
i stop myself from fussing by rotating the pan to move the hot spot
…and are the Potatoes raw? Are the beans out of the freezer or precooked or raw? Like, more details please…
The nutbutter idea is great. I also put tahini randomly in meals, it’s grrat
It’s raw. Both potatoes and beans. That’s why she adds water to create steam to cook them. It’s imperative that the potatoes are cut into tiny cubes otherwise they won’t cook fast.
I want to meet Priya's mom
there are some youtube videos where she's done cooking at home with her mom. I'm not sure which channel they are under though... possibly if you search "priya krishna" under youtube something would come up (actually npr put up a video with both of them a couple years ago, think book promo)
Tahini?
beat me to it
it might be too bitter
We will always support this channel. They're one of the best.
Priya does like some salt! :D
any reason why the beans are cut so big , normally we tend to cut it small so that it can cook easily.
Priya in the title, instant like. Then I watch the video. 😄
Add curry leaves to take it into the magical realm. Otherwise there is no aroma.
NUM!
Subji?
I was wondering this too but it's said differently in Punjabi and Hindi apparently.
Those are canned potatoes.
Canned potatoes are delicious
Formally requesting a "Sabzi: How-to" video as someone who had never heard of it. It basically sounds like a whole new cooking theory that is super interchangeable and I love that. I'd love like 15-20 minutes of ways to add or switch veg and ingredients for lots of easy Sabzi. Combos and ingredient ideas.
Holy salt
Someone loves their SALT. 🧂
Hypertension and high BP. The silent killer !
Bit confused by all the salt on green beans, which makes the skins tough.
I don't experience that, personally. I've heard salt making beans tough is a myth.
I thought cashews were the most common in indian cuisine. So cashew butter wouldn't be weird...
They actually let an Indian person cook an Indian meal? 😲
😂😂
Alison Roman just threw her MacBook across her Brooklyn apartment
@@swerves 😂
So much salt 😂
Who puts potatoes into cold oil ?! Nyt cooking just letting everyone with ivy League degree into their kitchen. Seems like her Mom is the cook and she just clumsily recreates her dishes.
permanent burnt tongue indeed. this is quite bad.
Is she exploiting her own culture again?