Made in Alsace
Discover our French Beans Aloo kit, a delicate blend of cumin, coriander and mild chilli. The freshness of beans and potatoes elevated by Indian flavours.
Ready for shipping, delivery time 3-10 business days
Delivery from €4.80 at Mondial Relay pickup points.
French beans and potatoes indian style
French beans and potatoes indian style, also known as Aloo Phali Ki Sabzi, is a common and comforting dry curry found in Indian households. It's a simple, rustic dish that highlights the natural flavours and textures of its two main ingredients.
Unlike a curry with a thick gravy, Aloo French Beans is a "dry" dish. The vegetables are coated in a thin layer of spices and cooked until the moisture evaporates, resulting in a stir-fry texture.
It's a classic example of a simple, nutritious, and delicious home-cooked meal that is often served with roti (Indian flatbread) or alongside a lentil dish like dal and rice.
Our French beans and potatoes indian style kit
We provide all the spices and dry ingredients needed to prepare this dish in this kit, which is freshly hand-prepared to order.
You will need to source the necessary fresh ingredients from your local grocery store. We believe deeply in the importance of healthy, local food and therefore recommend that you buy these fresh products from a short-circuit store near you.
As some of these spices are not grown here in France, we import them directly from India via our carefully selected partners in respect of fair trade.
To learn more about where our spices come from, please feel free to send us an email. We will be happy to answer all your questions!
Your ready-to-cook kit contains the ingredients listed below as well as a simple and practical recipe sheet, so that this dish is the best you have ever tasted.
-
Turmeric or Curcuma longa is a flowering plant in the ginger family Zingiberaceae. It is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asia that requires temperatures between 20 and 30 °C (68 and 86 °F) and high annual rainfall to thrive. Plants are gathered each year for their rhizomes, some for propagation in the following season and some for consumption or dyeing.Turmeric
-
As the name suggests, these chillies are a specific variety cultivated in the Kashmir region of India. Prized for their vibrant red color and mild heat, they are used to add a beautiful red hue to dishes without making them excessively spicy. They are essential for dishes like rogan josh, tandoori chicken, and various curries.Kashmiri red chili powder
-
Mustard is a plant native to the temperate regions of Europe and Asia. Black and brown mustard seeds are widely cultivated and used throughout India. Mustard seeds are typically fried in oil until they pop and release a pungent, nutty flavor. They are a crucial component of Tadka in South Indian and Bengali cooking, used for tempering dals, curries, and vegetable stir-fries.Mustard seeds
-
While thought to have originated in the Middle East, cumin has been cultivated in India for millennia and is a cornerstone of Indian cooking. Cumin is used both whole and ground. The whole seeds are often fried in hot oil at the beginning of a dish (Tadka) to impart a warm, earthy aroma. Ground cumin is a key ingredient in almost all curry powders and spice blends like garam masala.Cumin
-
Black pepper is native to the Malabar Coast of Southern India and was a major driver of ancient global trade. Known as the "King of Spices," black pepper adds a sharp, pungent heat to food. It is used both whole and ground in a vast range of Indian dishes, from simple curries to complex marinades.Black pepper
-
This pungent resin comes from a plant native to the mountains of Afghanistan and Iran, but its use is ubiquitous in Indian cuisine. It is used as a substitute for onion and garlic, particularly by vegetarian sects like Jains. It adds a savory, sulfurous aroma to dishes and is typically fried in oil at the start of cooking to mellow its strong flavor.Asafoetida
-
Garam masala, which translates to "hot spice mix" in Hindi, is a blend of ground spices that originated in North India. The name "hot" refers to the warming effect the spices are believed to have on the body according to Ayurvedic medicine, rather than the spiciness from chili peppers. The composition of garam masala varies greatly by region, and even from one household to another. Garam masala is a versatile spice blend used to enhance the flavor and aroma of a wide variety of Indian dishes. It's often used as a finishing spice, added toward the end of cooking to preserve its potent fragrance. It can also be used in marinades or as a dry rub for meats. Garam masala differs from other Indian spice blends like curry powder. Curry powder was a blend created for British colonizers to mimic Indian flavors, and it typically contains turmeric, which gives it a yellow color. Garam masala, on the other hand, does not usually contain turmeric and is a traditional part of Indian culinary heritage.Garam Masala
-
Curry leaves, also known as karuveppilai or kadi patta, come from the Murraya koenigii tree, a plant native to the Indian subcontinent and Sri Lanka. The name "curry" is believed to be derived from the Tamil word "kari," which can mean sauce or soup. Curry leaves are a staple, particularly in South Indian cooking. They are rarely eaten raw and are almost always added to hot oil or ghee at the beginning of cooking to release their essential oils and aroma. This process is called tadka or tempering.Curry leaves
The recipe requires the following ingredients that are not included in your kit, we recommend buying these ingredients locally.
-
Garlic's origins are traced back to Central Asia, where it was first cultivated. It spread from there to the Middle East and then to South Asia, becoming a staple in Indian diets since ancient times. Garlic is another essential aromatic in Indian cooking. It is most often used alongside ginger and onion to create the rich, sautéed base (bhuna) for a wide array of dishes. It provides a savory, sharp, and slightly spicy flavor that is a must-have for meat dishes, vegetable curries, and dals. It is also a key ingredient in many Indian pickles and chutneys.Garlic
-
Ginger is native to the rainforests of Maritime Southeast Asia and is one of the first spices to have been exported from Asia. It was introduced to India very early in its history and has been cultivated there for thousands of years, becoming an integral part of both its cuisine and traditional medicine, Ayurveda. Ginger is a foundational ingredient in Indian cooking. It is a key component of the aromatic paste known as ginger-garlic paste, which forms the flavor base for countless curries, dals, and marinades. It provides a pungent, spicy, and warm flavor. Fresh ginger is also grated or julienned and added to stir-fries, and is famously used to make a soothing and spicy chai (tea).Ginger
-
Oil is an essential base ingredient in Indian cooking. Different oils are used depending on the region: mustard oil in the north and east, coconut oil in the south, and peanut oil in the west. Oil serves as the base for tadka (tempering), a technique where spices are fried in hot oil to release their aromas before being added to dishes.Oil
-
Salt is an indispensable flavor enhancer in Indian cuisine. Besides regular table salt, India also uses kala namak (black salt), a volcanic salt with a distinctive sulfurous taste, used in chaat masala and refreshing drinks. Himalayan pink salt, mined from Pakistan, is also highly prized for its purity and minerals.Salt
-
Fresh coriander, also called cilantro, is the most widely used aromatic herb in Indian cuisine. Its green, fragrant leaves bring incomparable freshness to dishes. Used as a final garnish on curries, biryanis, and chaats, it is also the main ingredient in green chutney (pudina chutney) served with samosas and pakoras.Coriander leaves
-
Green beans are a commonly used vegetable in Indian cuisine, particularly in South Indian vegetable curries. Beans poriyal (beans sautéed with coconut) is a classic side dish from Tamil Nadu. Beans are also used in sambars and Kerala's aviyal.French beans
-
Potatoes, introduced to India by the Portuguese, have become an essential ingredient in Indian cuisine. They are the base of many dishes like aloo gobi, aloo paratha, samosa, and vada pav. Versatile, they perfectly absorb spices and bring a comforting texture to vegetarian curries.Potatoes
-
Lemon juice is an essential ingredient for adding acidity and freshness to Indian dishes. It is used in marinades to tenderize meat, in chutneys and pickles, and as a finishing touch on many dishes. Nimbu pani (Indian lemonade) is a popular refreshing drink throughout the country.Lemon juice
Table Indienne est une jeune entreprise à votre écoute, contactez nous si vous pensez que nous devrions inclure ces ingrédients dans nos kits ou bien vous les proposer en option.
| Directly selected smallholder producers | Yes |
| Cooking time | 40 minutes |
| Level of difficulty | Beginner |
| Spice level | Low |
| Number of servings | 4 |
| Vegetarian | Yes |
| Possible traces of allergens | Preparation contains : mustard, cashew nuts |
| Made in Alsace | Yes |
Translated from French
Translated from French
Spices from this kit available on our website
These spices used in this kit are available individually on our website
Learn more
Aloo phali ki sabzi, or “beans and potatoes”, is a widespread and comforting dry curry in Indian homes. Unlike a curry with a thick sauce, it is a “dry” dish: the vegetables are coated in a thin layer of spices and cooked until the moisture evaporates, which gives them a stir-fried texture. Aloo means potato, and phali French beans or mangetout beans, which can be French beans, yardlong beans or gawar, depending on the region and the season.
Two vegetables from the Americas
This very Indian dish rests on two vegetables from the New World. The potato is said to have been brought to India by Portuguese merchants in the early seventeenth century, probably at Surat, on the west coast: sources place it in gardens in Surat and Karnataka from around 1675. As for the date of its establishment in the hills of Shimla, under the British, sources contradict each other. As for the common bean (Phaseolus vulgaris), it is native to the New World and was spread by the Spanish and the Portuguese. No solid source establishes when it arrived in India, and sources point out that other pulses are traditionally preferred there.
Proof that Indian cooking adopts and transforms: within a few centuries, these two vegetables became pillars of the family meal, often served with roti or with dal and rice.
The dry curry technique
A common method is to heat the oil, let fennel or mustard seeds crackle in it, then add the potatoes and brown them, before adding the beans and the spices. Our kit rests on this principle, with mustard seeds, cumin, curry leaves and asafoetida, a tempering that evokes southern cooking.
Did you know?
The common bean is said to originate from central Mexico and Guatemala. It was the Spanish and the Portuguese who brought it back to Europe, then took it to Africa and other regions of the Old World.
| Characteristic | Detail |
|---|---|
| Dish | Aloo phali ki sabzi, vegetarian dry curry |
| Vegetables | French beans and potatoes |
| Texture | Stir-fried, coated in spices, no sauce |
| Cooking | About 40 minutes, for 4 people |
Our kit is prepared by hand, to order, to guarantee its freshness. Some of the spices, which do not grow in France, are imported directly from India through our partners.
What your kit contains
| In the kit | Role in the dish |
|---|---|
| Mustard seeds, cumin and asafoetida | The tempering, which crackles in the hot oil |
| Curry leaves | The fragrance of the South |
| Turmeric and Kashmiri chilli | The colour and a gentle heat |
| Black pepper and garam masala | The warm finish |
What you need to bring
- French beans and potatoes
- Garlic, ginger, oil and salt
- Lemon juice and fresh coriander
Indian-style beans and potatoes are a simple, rustic dish that showcases the natural flavours of its two vegetables. The spices coat them in a thin fragrant layer, with the sharpness of mustard, the warmth of pepper and the citrus fragrance of curry leaves.
A squeeze of lemon and fresh coriander, added at the end of cooking, wake up the whole.
Preparing the kit
- Allow about 40 minutes, for 4 people
- For the fresh vegetables to buy, the quantities and the precise method, follow the instructions in the kit
- Serve hot, with lemon and coriander
Making a successful dry curry
- Cut the potatoes into small, even cubes so that they brown and cook through
- Let the seeds crackle in the hot oil before adding anything else
- Cook over low heat, with the lid slightly ajar, until the moisture evaporates
What to pair it with
This dish is a classic example of a home-cooked meal, served with roti or accompanied by dal and rice. Try it with our dal tadka and our spiced rice, or our dal premix.
Storage tips
- Keep the pouch closed, in a dry place, away from heat, light and humidity
- The kit is prepared to order: use it without leaving it too long, following the instructions on the pouch
- Once the pouch is open, close it well again to preserve the fragrance of the spices
Allergens
This preparation contains mustard and cashew nuts. If you have allergies, check the label on the pouch and tell us your allergens when you order.
What does aloo phali mean?
Aloo means potato and phali French beans or similar. Aloo phali ki sabzi means “vegetables of potatoes and beans”.
What is a dry curry?
It is a dish without a thick sauce: the vegetables are coated in a thin layer of spices and cooked until the moisture evaporates, for a stir-fried texture.
Is the potato Indian?
No, it comes from the Americas. It is said to have been brought to India by Portuguese merchants in the early seventeenth century.
Is this dish vegetarian?
Yes, it is an everyday vegetarian dish, often served with roti or with dal and rice.
Does this kit contain allergens?
Yes: the preparation contains mustard and cashew nuts. Check the label on the pouch and tell us your allergens when you order.
Can you use other beans?
Yes. In India, this dish is also made with yardlong beans or gawar, depending on the region and the season.
-
Aloo phali ki sabzi, or “beans and potatoes”, is a widespread and comforting dry curry in Indian homes. Unlike a curry with a thick sauce, it is a “dry” dish: the vegetables are coated in a thin layer of spices and cooked until the moisture evaporates, which gives them a stir-fried texture. Aloo means potato, and phali French beans or mangetout beans, which can be French beans, yardlong beans or gawar, depending on the region and the season.
Two vegetables from the Americas
This very Indian dish rests on two vegetables from the New World. The potato is said to have been brought to India by Portuguese merchants in the early seventeenth century, probably at Surat, on the west coast: sources place it in gardens in Surat and Karnataka from around 1675. As for the date of its establishment in the hills of Shimla, under the British, sources contradict each other. As for the common bean (Phaseolus vulgaris), it is native to the New World and was spread by the Spanish and the Portuguese. No solid source establishes when it arrived in India, and sources point out that other pulses are traditionally preferred there.
Proof that Indian cooking adopts and transforms: within a few centuries, these two vegetables became pillars of the family meal, often served with roti or with dal and rice.
The dry curry technique
A common method is to heat the oil, let fennel or mustard seeds crackle in it, then add the potatoes and brown them, before adding the beans and the spices. Our kit rests on this principle, with mustard seeds, cumin, curry leaves and asafoetida, a tempering that evokes southern cooking.
Did you know?
The common bean is said to originate from central Mexico and Guatemala. It was the Spanish and the Portuguese who brought it back to Europe, then took it to Africa and other regions of the Old World.
-
Characteristic Detail Dish Aloo phali ki sabzi, vegetarian dry curry Vegetables French beans and potatoes Texture Stir-fried, coated in spices, no sauce Cooking About 40 minutes, for 4 people Our kit is prepared by hand, to order, to guarantee its freshness. Some of the spices, which do not grow in France, are imported directly from India through our partners.
What your kit contains
In the kit Role in the dish Mustard seeds, cumin and asafoetida The tempering, which crackles in the hot oil Curry leaves The fragrance of the South Turmeric and Kashmiri chilli The colour and a gentle heat Black pepper and garam masala The warm finish What you need to bring
- French beans and potatoes
- Garlic, ginger, oil and salt
- Lemon juice and fresh coriander
-
Indian-style beans and potatoes are a simple, rustic dish that showcases the natural flavours of its two vegetables. The spices coat them in a thin fragrant layer, with the sharpness of mustard, the warmth of pepper and the citrus fragrance of curry leaves.
A squeeze of lemon and fresh coriander, added at the end of cooking, wake up the whole.
-
Preparing the kit
- Allow about 40 minutes, for 4 people
- For the fresh vegetables to buy, the quantities and the precise method, follow the instructions in the kit
- Serve hot, with lemon and coriander
Making a successful dry curry
- Cut the potatoes into small, even cubes so that they brown and cook through
- Let the seeds crackle in the hot oil before adding anything else
- Cook over low heat, with the lid slightly ajar, until the moisture evaporates
What to pair it with
This dish is a classic example of a home-cooked meal, served with roti or accompanied by dal and rice. Try it with our dal tadka and our spiced rice, or our dal premix.
-
Storage tips
- Keep the pouch closed, in a dry place, away from heat, light and humidity
- The kit is prepared to order: use it without leaving it too long, following the instructions on the pouch
- Once the pouch is open, close it well again to preserve the fragrance of the spices
Allergens
This preparation contains mustard and cashew nuts. If you have allergies, check the label on the pouch and tell us your allergens when you order.
-
What does aloo phali mean?
Aloo means potato and phali French beans or similar. Aloo phali ki sabzi means “vegetables of potatoes and beans”.
What is a dry curry?
It is a dish without a thick sauce: the vegetables are coated in a thin layer of spices and cooked until the moisture evaporates, for a stir-fried texture.
Is the potato Indian?
No, it comes from the Americas. It is said to have been brought to India by Portuguese merchants in the early seventeenth century.
Is this dish vegetarian?
Yes, it is an everyday vegetarian dish, often served with roti or with dal and rice.
Does this kit contain allergens?
Yes: the preparation contains mustard and cashew nuts. Check the label on the pouch and tell us your allergens when you order.
Can you use other beans?
Yes. In India, this dish is also made with yardlong beans or gawar, depending on the region and the season.
Why we created a French beans and potatoes kit?
Anti-waste
Have you always wanted to cook Indian dishes, but never knew where to buy all the spices, or what to do if the result is not good? We are here to answer this problem with our kit! No need to buy spices that you will never use again, we only put the necessary amount of spices in your kit.
Authentic flavors
Our spices come directly from India. They are carefully selected to give you an authentic flavor.
Step-by-step recipe and instructions
We know well that Indian recipes can be difficult to understand. We provide you with step-by-step instructions and recipes to ensure you prepare the best possible version of the dish every time!
Demystifying the facts
Do Indians use the famous "curry"?
Check out our blog article to discover why curry doesn't really exist in India.
Why buy all these spices when I can just use curry?
Check out our blog article to discover the wide variety of spices used in India.
Questions & Answers
Thank you! Your question has been sent. Mihika will answer soon and you will receive an email.
French beans and potatoes
You might also like
Vegtable pulao
Vegetable kadhai
Butter chicken
