This dish is traditionally cooked on the stovetop, but in this recipe you move it into the oven. Using a sheetpan will mean less stirring but you can also use a large cast iron skillet.

Trim 1/2 lb. Green Beans and cut into 2″ pieces. Dice 1 lb. potatoes into small cubes — this is important to ensure the potatoes get fully cooked without the beans getting overcooked.

In a large bowl, combine 3 T. ghee or olive oil with the potatoes and green beans. Add 1 t. salt, 1 t. coriander powder, 1 t. cumin seeds, 1/2 t. turmeric, and hot pepper flakes to your preference. Toss well to combine.

Arrange the vegetables in tightly packed single layer and roast for 10-15 minutes or until the potatoes begin to brown on the bottom.

Meanwhile, peel and mince 2 cloves of garlic.

Use a spatula to roughly turn the vegetables. Sprinkle with 1/2 t. garam masala powder and return to the oven.

Cook another 10 minutes, or until the potatoes are tender. Sprinkle the garlic over the vegetables and return to the oven, then turn the oven off. Allow to cook another 5 minutes with the heat off.

Remove from the oven. Add more salt to taste.