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.
I also make my indian asparagus stir fry in the same way.
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.
Also check out my Instant Pot Steamed Green Beans & Air Fryer Asian Green Beans recipe.
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
- 1/2 teaspoon Cumin seeds (Jeera)
- 4 cloves Garlic, chopped
- 1 Green chili pepper, chopped (optional)
- 2 cup Green Beans, chopped in 1/2 inch pieces
- 1 Potato, medium, cubed into small peices
- 3 tablespoon Water
Spices
- 2 teaspoon Coriander powder (Dhaniya powder)
- 1/4 teaspoon Ground Turmeric (Haldi powder)
- 1/4 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.
This dish came out well in flavor, but my beans were not fully cooked, it was still pretty crunchy. The potatoes came out perfectly though. I followed the recipe exactly with no changes. Not sure why my beans were slightly undercooked.
Hey Sara – Sorry to hear the recipe did not work perfectly. I am just trying to figure out possible issues – Did you cut the beans small in size? I usually cut them quite small. You can also try to saute the beans for a minute or two before adding potatoes next time, so they are cooked in the same time as the potatoes. Hope that helps!
EXCELLENT instructions and excellent flavor
Thanks Lisa – Glad you enjoyed the aloo beans. Thank you for sharing back your review!
Hey,
How would the cooking time and pressure release change if I used long (french) beans instead of green beans?
Thanks,
Hey Kiara – I believe the same cooking time will work for French beans too. Please do share how it turns out.
Will do! Thanks 🙂
I tried this recipe and put maybe a couple tablespoons of water in it and put it on (manual) high pressure for 2 minutes as directed. However, before it reached pressure, the display said it was burning. I lifted of the lid, and the contents had burnt the bottom of the pot. So I added about 1/4 to 1/3 cup of water and started it again on High Pressure. Some steam was escaping as it was increasing in pressure. It never increased in pressure. After a few minutes, I took off the lid and the beans and potatoes were tender. However, this recipe did NOT perform as written and is confusing. From everything I’ve read, everything says that you need to put about 1 cup of water/liquid in with the food.
Hey Diana – Sorry to hear that the recipe did not work for you. For making these dry curries, usually very less water has worked. I created this recipe in a 6qt instant pot, I have seen more posts about burn recently in the ip groups with the newer models or 8qt, so I will check if there is any difference in the functioning. Thank your for sharing your experience!
Hi there! I am going to try to cook green beans and aloo in instant pot. I had a question. Should I put valve in sealing or venting mode while cooking?
Hey Khushi – The valve should be sealing. Let us know how they turn out.
Hi there! Looks awesome – is it done on low or high pressure manual? Thank you!
Hey Melissa – thanks so much. I cook aloo beans on manual high pressure.
Thanks for Sharing , I made it this evening and loved it , its simple , quick and tasty (three beautiful words !! )
Thanks a lot for sharing the beautiful words!
Thanks for sharing this recipe. I made it and it is fabulous! For my personal taste, I will decrease the salt by half next time. I’m used to low-sodium due to husband’s dietary restrictions 🙂
Thanks for sharing, Barbara. Always great to hear how you liked the recipe 🙂
I thought you had to use liquid in the instant pot
That is right. This recipe works well with very less water. It cooks with the sprinkle of water and the intrinsic water in the beans. We are also just cooking for 2 minutes ????.
Just had this for dinner and it was excellent. Thank you for sharing.
Great to hear. Thanks for sharing back!