Two main ingredients with some spices. Less than 15 minutes and a quick 4-step recipe. Let me present Aloo Beans or Indian Green Beans Curry with Potatoes made in Instant Pot or Pressure Cooker. This is a vegan & gluten free recipe, perfect for a vegetable side dish!
This is such an easy recipe that I did not even bother to show the steps! This is the simple North Indian Green Beans subzi recipe, where we don't add onions or tomatoes while cooking green beans. We simply add tempering with cumin seeds and some basic spices.
Green Beans Nutrition
We usually find green beans in the produce section of the local store and treat them as part of the vegetable family. However in a more science-based context, green beans rightfully belong in the beans & legumes family. They have a very similar nutritional profile to legumes, such as they both provide concentrated amounts of fiber, folate, and numerous minerals. A one-cup serving of cooked green beans provides about 45 calories and 10 grams of carbs.
Tips to make Potato & Green Beans in Instant Pot
- We add very little water when making this dish, as we want a dry stir fry kind of result.
- Pressure cook for just 2 minutes and then quick release the pressure, so that the potatoes and beans don't overcook.
- I added both green beans and potatoes to this recipe. To make it paleo, you can skip the potatoes and make only green beans.
- You can certainly make this in a sauce pan. Just allow few extra minutes for cooking. Cover with a lid, which will help to expedite the cooking.
This this Indian Green Beans Curry. It is healthy, vegan & gluten free. It works great as a vegetable side dish. Enjoy it with some rice, naan or roti, along with a side of lentil soup (dal).
If you like this recipe, do check out other Indian vegetable recipes made in the Instant Pot:
- Aloo Matar (Potato & Green Peas Curry)
- Aloo Gobi (Potato & Cauliflower Curry)
- Patta Gobi Matar (Cabbage & Peas Curry)
- Aloo Simla Mirch (Potato & Bell Pepper Curry)
Aloo Beans / Indian Green Beans Recipe - Instant Pot & Stovetop
Ingredients
- 1 tablespoon Oil
- ½ teaspoon Cumin seeds (Jeera)
- 4 cloves Garlic chopped
- 1 Green chili pepper chopped (optional)
- 2 cup Green Beans chopped in ½ inch pieces
- 1 Potato medium, cubed into small peices
- 3 tablespoon Water
Spices
- 2 teaspoon Coriander powder (Dhaniya powder)
- ¼ teaspoon Ground Turmeric (Haldi powder)
- ¼ teaspoon Cayenne or Red Chili powder
- 1 teaspoon Salt
- 1 teaspoon Dry Mango powder (Amchur) (can be replaced with lemon juice)
Instructions
For Instant Pot Method
- Start the instant pot in sauté mode, heat it and then add oil. Heating the pot first helps later, so the veggies don't stick to the bottom. Then add cumin seeds, garlic and green chili.
- When the cumin seeds start to splutter, add chopped green beans, potatoes and water. Add spices except dry mango powder and mix well. If anything is stuck to the bottom of the pot, scrape it off.
- Close the instant pot lid, and change setting to manual or pressure cook mode at high pressure for 2 minutes. When the instant pot beeps, release the pressure after 5 minutes of the beep. (Note: Quick release also works well for this recipe to retain the color of the green beans)
- Mix in the dry mango powder. If there is any water, change the setting to saute mode and get it to your desired consistency. Aloo Beans are ready to be served with roti or naan.
For Stovetop Method
- Heat a pan on medium heat and add oil to it. Then add cumin seeds, garlic and green chili. Saute for a few seconds.
- When the cumin seeds start to splutter, add chopped green beans, potatoes and water. Add spices except dry mango powder and mix well.
- Cover the pan with a lid, and cook on medium-low heat until the potatoes and green beans are cooked and tender. This will take about 10-15 minutes. Stir occasionally.
- Mix in the dry mango powder. If there is any remaining liquid, then cook uncovered for a couple of minutes. Aloo Beans are ready to be served with roti or naan.
Notes
- This recipe was created in a 6qt Instant Pot DUO60 Multi-use Pressure Cooker.
- Green Chili Pepper: I typically use Thai, Birdeye or Serrano Chili Pepper in my recipes. Don't forget to adjust to your taste.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
I gave this a 4 but I would say I made a small change that made it a 5! In step 2 I added Hing and it bumped up the flavor to a 5! A tiny addition that mad a big difference. I had made this several times and it was good but thought something more was needed. Adding Hing (asofoetida) was just the touch it needed. Was always a keeper but now a star!
Hi Kat - Glad to hear you were able to adjust to get the perfect taste. Thank you for sharing back!
I followed this exactly, and it came out PERFECT! Thank you sooo much! I would always have aloo and phalli with mutton, but this honestly tastes even better,
Hi Manal - So good to hear that. Thank you for sharing back 🙂
Amazing recipe! Great way to sneak in those green beans 🙂
simply delicious and extremly easy steps that even i could make it. Thank you Meeta.
These are absolutely the best green beans I've ever eaten!! My family loved them. I made them on the stove top. We had a small serving left over and they were even more delicious the next day. The beans had absorbed so much flavor!
A delightful and sumptuous way to eat green or yellow beans. The only change I make is to dial the salt back to 1/2 tsp so the taste is less salt-forward. It can be added back at the end if desired!
Could we add a tomatoes onion masala made on stove top in the end to liven it up a bit?
Hi Vaishali - You can add chopped onion tomato masala in this recipe. I would suggest to add it right after the initial tempering and before the potatoes and beans. That way the veggies will soak in the masala flavors.
What if you use frozen beans? Would the cook time need to be adjusted?
Hey Radha - I have not tried, but I think the same cook time will work. The instant pot will take longer to come to pressure. Would love to hear if you try!