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Indian Style Potatoes and Green Beans


1 tablespoon canola oil

1 teaspoon brown mustard seeds

3/4 teaspoon salt

3/4 teaspoon crushed red pepper

1/2 teaspoon turmeric

1/2 teaspoon dry mustard

2 garlic cloves, minced

1 pound green beans, trimmed

1 large baking potato, peeled and cut into 1/4-inch strips (about 4 cups)

1/4 cup water

2 teaspoons fresh lemon juice 

1/2 teaspoon grated lemon rind


Heat oil in a Dutch oven over medium-high hear. Add mustard seeds and next 5 ingredients (through garlic); saute 1 minute (mustard seeds will pop). Stir in beans and potato; cook 5 minutes, stirring occasionally. Add water and lemon juice; cover, reduce heat to low, and cook 10 minutes or until potato is tender. Garnish with lemon rind.

Yield: 3 Servings (serving size about 2 cups)