Cook until slightly brown, about 2
minutes.
- Add the potato and cook for another 2
minutes, stirring constantly. Add the
water to prevent sticking. - Add the string beans. Cook for 2
minutes, stirring occasionally. - Add the chiles, salt, and red chile
powder. - Reduce the heat to medium-low and
partially cover the pan. Cook for 15
minutes, until the beans and potato are
soft. Turn off the heat and let the pan sit,
covered, on the same burner for another
5 to 10 minutes. - Serve with white or brown basmati