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    Home » Instant Pot Recipes

    Green Bean Curry | Aloo Beans

    Published: Jul 6, 2020 · Modified: Sep 30, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 8 Comments

    973 shares
    Jump to Recipe

    This vegan Indian Green Bean Curry is cooked with creamy potatoes and a few earthy spices for a flavor-packed dish. Best served with hot roti or for a gluten-free meal pair it with steamed rice, either way, you have a healthy and hearty curry ready in less than 30 minutes.

    green bean curry with rotis
    Jump to:
    • Spices
    • Tips
    • Process
    • Serving
    • Storing
    • Recipe
    • Recipe

    Growing up, everyday meals were usually made up of a simple delicious curry, a lentil or beans-based dal, fresh whole wheat roti, and steamed rice. Homemade Indian curries are light and healthy, made with basic spices that allow the taste of the vegetable to shine through.

    My mom often referred to green beans as french beans and made several variations of them. This curried green beans recipe is one of my favorites as she adds diced potatoes to it which makes it not only filling but also adds creamy textures.

    I love that green beans are readily available throughout the year in most grocery stores here in the US. Although fresh green beans are bountiful during the summer months, I would highly recommend buying them at your local farmer's market. A low-calorie vegetable, tender green beans are packed with dietary fiber, vitamins, and minerals. Add some healing spices to it and you have a flavor-packed dish that can be cooked in minutes for the whole family to enjoy. Also, check out how to make air fryer green beans for a quick side dish with your summer bbqs.

    Spices

    The few basic spices that I like to add to this gluten-free vegan curry are:

    1. cumin seeds - added to the hot oil for nutty flavors
    2. ground turmeric - bright, healing spice to add a peppery-woody taste and a deep golden color
    3. red chili powder - along with turmeric adds a gorgeous orange hue with just the right amount of heat
    4. ground coriander - a perfect pairing with cumin seeds coriander adds earthy texture
    green bean curry with potatoes served with roti and cabbage salad

    Tips

    • After trimming the green beans cut them into 1-inch pieces which will cook to perfection in 2 minutes of pressure cooking time
    • Dice the potato in half-inch cubes so that they cook perfectly along with the green beans
    • You can also use frozen green beans in this recipe with the same pressure cook time
    • Remember to layer the red chili powder and coriander powder on top. This prevents dry spices from getting stuck to the bottom of the pot which may lead to burn

    Process

    Here is a quick step-by-step process to make the green bean curry in the Instant Pot:

    Step 1: Turn the Instant Pot to sauté mode and heat oil. Add cumin seeds and allow them to sizzle. Add turmeric and mix well. Next add the chopped green beans, salt and mix well. Add cup water and mix well. Add potatoes, layer over red chili powder, coriander. Do not mix.

    photos showing how to make curried green beans in Instant Pot

    Step 2: Pressure cook for 2 minutes followed by quick release. Open the Instant Pot and squeeze lemon juice. Mix well. Garnish with the green bean curry with cilantro.

    squeezing lemon to the cooked green bean curry

    Serving

    Serve with hot roti or parathas. You can also serve it with brown rice or cumin rice for a gluten-free meal or serve with cauliflower rice for a low-carb meal. A side cucumber salad or raita or a refreshing drink such as Mango lassi or homemade lemonade always completes an Indian meal.

    Storing

    Green beans curry is a perfect make-ahead dish. IT stays good in the refrigerator for up to 5 days and to reheat you can simply microwave it.

    Do you love Indian curries and stir-fries? Check out these delicious vegetarian recipes:

    • Poriyal - South Indian style stir-fried beans with coconut
    • Stuffed okra - Indian Spiced Okra stuffed with spices and ground peanuts
    • Aloo Gobi – Stir-fried cauliflower and potato curry
    • Batata Bhaji - Creamy potatoes spiced with turmeric, ginger, and chilis
    • Instant Pot stuffed eggplant – Easy version of a traditional stuffed eggplant 
    • Tindora Fry – Tendli stir-fried with cashews and coconut 
    • Baingan Bharta - Spicy eggplant mash with onions, garlic, and chili

    Recipe

    Recipe

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    green bean curry with rotis
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    4.71 from 17 votes

    Green Bean Curry | Aloo Beans

    Green bean and potato curry cooked with cumin seeds, turmeric and red chili
    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Course: Entree, Main Course
    Cuisine: Indian
    Servings: 4
    Calories: 90kcal
    Author: Archana Mundhe

    Equipment

    • Instant Pot Pressure Cooker

    Ingredients

    • 1½ tablespoons oil
    • 1 teaspoon cumin seeds
    • ½ teaspoon ground turmeric
    • 1 teaspoon Kashmiri red chili powder or a mild variety
    • 2 teaspoon ground coriander
    • 1½ teaspoons kosher salt
    • 1 pound green beans trimmed & cut into 1-inch pieces, about 3 cups
    • 1 medium potato peeled and cut into ½-inch cubes
    • ¼ cup water
    • ½ lemon
    • ¼ cup cilantro finely chopped

    Instructions

    • Turn the Instant Pot to saute mode and heat oil. Add cumin seeds and allow them to sizzle. Add turmeric and mix well. Add green beans, salt and mix well. Add water and mix well. Add potatoes, layer over red chili powder, coriander. Do not mix.
    • Pressure cook for 2 minutes followed by quick release. Open the Instant Pot and squeeze lemon juice. Mix well, garnish with cilantro and enjoy with hot rotis.

    Video

    Notes

    Stovetop recipe:
    Heat oil in a medium pan. Add cumin seeds and allow them to sizzle. Add turmeric and mix well. Add green beans, salt and mix well. Add ½ cup water and mix well. Add potatoes, red chili powder, and coriander. Mix well and cook covered on medium heat for 5 to 7 mins or until the green beans are tender cooked but still have a bite to them. If you like the beans to be soft cooked, continue cooking for additional 5 mins.  

    Nutrition

    Calories: 90kcal | Carbohydrates: 10g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 890mg | Potassium: 277mg | Fiber: 4g | Sugar: 4g | Vitamin A: 998IU | Vitamin C: 22mg | Calcium: 50mg | Iron: 2mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

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    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    1. Nancy says

      July 25, 2020 at 12:10 pm

      Delightful! I cut back on the red chili powder by about 1/3 and let the Instant Pot sit unopened for a couple minutes to allow the beans and potatoes to soften just a bit more. It's fun to make it with homegrown pole beans, as the mini-beans inside the pods come out during the cooking process and look great in the mixture.5 stars

      Reply
    2. Uni says

      August 20, 2020 at 11:49 pm

      Hey, thanks for the recipe! How does the pressure cooking time change if I have canned green beans?

      Reply
      • Archana says

        August 22, 2020 at 7:10 pm

        have not tried canned green beans, but if they are cooked I would just do 1 min

        Reply
    3. Sam P says

      November 06, 2020 at 4:57 pm

      We love this recipe! We typically substitute coconut milk for the water and I just use red chili powder for pepper. We also decrease cooking time to 1 min as we like our green beans more firm (just make sure the potatoes are cut up small so they cook too). But, it is delicious! We have made it at least 5 times. Thanks!5 stars

      Reply
    4. michelle pederson says

      December 20, 2020 at 3:34 pm

      Very good and easy. I added some hint and garam masa (personal preference) and served w cabbage salad like in the photo plus chaas.5 stars

      Reply
    5. Kim says

      December 30, 2020 at 9:42 am

      Delicious, and EASY!5 stars

      Reply
    6. Sheila says

      December 17, 2021 at 1:44 pm

      Can this be made with frozen beans?

      Reply
    7. Pepa says

      September 29, 2022 at 4:46 pm

      Two minutes turned my potatoes into mush and also made the beans quite soft, but like another commenter said, one minute worked better the next time. Otherwise easy and tasty recipe, thank you.

      Reply

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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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