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!

Aloo Beans (Indian Green Beans Curry) one of the quickest vegetable to make in the instant pot or stovetop. With just 2 minutes of pressure cooking, this will be perfectly cooked and not mushy | #aloobeans #instantpot #greenbeans #vegan #glutenfree
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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, Green Beans Poriyal, and Air Fryer Asian Green Beans recipe.

Aloo Beans Instant Pot / Indian Green Beans Curry - ready in pot

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 saucepan.  Just allow a few extra minutes for cooking.  Cover with a lid, which will help to expedite the cooking.
Beans Potato Instant Pot

This is Indian Green bean 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:

4.87 from 45 votes

Aloo Beans / Indian Green Beans Recipe – Instant Pot & Stovetop

Easy Aloo Beans or Indian Green Beans Curry recipe prepared with cumin, garlic and spices in just 15 minutes. Vegan & Gluten free vegetable side dish. 
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 3

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

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

Nutrition

Serving: 175gCalories: 118kcalCarbohydrates: 16gProtein: 3gFat: 5gSodium: 842mgPotassium: 481mgFiber: 4gSugar: 2gVitamin A: 595IUVitamin C: 22.4mgCalcium: 61mgIron: 3.6mg

Additional Info

Course: Main Course, Side Dish
Cuisine: North Indian
Diet: Dairy-free, Gluten-free, Nut-free, Vegan, Vegetarian
Tried this recipe?Mention @pipingpotcurry or tag #pipingpotcurry!

About Meeta

I strongly believe that each one of us has a chef inside us, we just need to explore the ingredients and create great food. My passion is to share easy, healthy, and wholesome recipes made using Instant Pot & Air Fryer, that are well tested, so you can cook with confidence.

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35 Comments

  1. 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.

    1. 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!

  2. Hey,

    How would the cooking time and pressure release change if I used long (french) beans instead of green beans?

    Thanks,

    1. Hey Kiara – I believe the same cooking time will work for French beans too. Please do share how it turns out.

  3. 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.

    1. 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!

  4. 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?

  5. Thanks for Sharing , I made it this evening and loved it , its simple , quick and tasty (three beautiful words !! )

  6. 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 🙂

    1. 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 ????.