Peel and finely chop garlic. Cut the dried kashmiri chili in small pieces. Wash thoroughly and dice the potatoes in small pieces (keep the skin on for nutrients). (If using fresh green beans, wash and trim the ends, then cut into 3-4 cm pieces.)
Heat a pan on medium heat. Add the chopped garlic. Saute for 1 minute.
Add the dried red chili and saute until garlic turns brown (about 2-3 minutes).
Add the frozen beans (direct from freezer, no need to thaw), turmeric powder and salt. Saute for 2 minutes. (if using fresh beans, add them along with potatoes)
Add the potatoes and saute for about 5 minutes.
Cover and cook for 20-25 minutes on medium low heat. Stir after 10 minutes of cooking. If the sabzi looks too dry and sticks on the bottom, add about ¼ cup of water.
When the potatoes are tender, the sabzi is done. It should be totally dry at this point. If there is any water left increase the heat and cook until all liquid is evaporated.
Serve with multi-grain chapati , sliced cucumber, onion and yogurt.
