Palli Aloo is a tasty veggie dish, that works well as a main course or as a side dish.
1 kilo gawar ki palli(string beans), de-string the beans and cut into 1 inch pieces
6 medium aloo(potatoes), cut into small cubes, you can peel them if you like but I don't usually.
2-3 piyaz(onions), finely sliced
1 tbsp lesan(garlic) paste
1 tbsp adrak(ginger) paste
a 2 inch dal cheeni(cinnamon stick)
8-10 kalli mirch(black peppercorns)
1 bari ellichi(large brown cardamom)
6-8 loung(whole cloves)
1 tbsp lal mirch(red chili powder)
namak(salt) to taste, I use a bit less than a tbsp
1 tsp dhania(coriander) powder
1 tsp haldi(turmeric)
1/4 cup cooking oil
2-3 tbsp ghee(clarified butter), optional
Step 1-Add your tel and piyaz to the pot, then add the whole masalas(loung, kali mirch, dal cheeni, ellichi) to the piyaz.
Step 2-When the piyaz start to turn golden, add adrak and lesan paste to piyaz, fry for about 30 seconds.
Step 3-Add timater, mix well.
Step 4-Add powdered masalas, mix well.
Fry until the tel starts to separate from the sauce.
Step 5-Add 2-3 tablespoons ghee, this is totally optional and only really for flavor.
Step 6-Add the palli and aloo.
Mix well so that all sauce coats the palli and aloo.
Step 7-Add one glass pani(water), mix well.
Step 8-Cover and cook on a low flame until the palli and aloo are soft.
The Palli Aloo is finished, if you like you can garnish with fresh dhania leaves. This dish is best served with roti.