Get ready for a flavor-packed curry that’s easy, comforting, and bursting with deliciousness. This vegan Indian Green Bean Curry combines fresh green beans, creamy potatoes, and warm, earthy spices for a dish that’s both hearty and satisfying. Serve it with hot roti or keep it gluten-free with steamed rice—either way, you’ll have a delicious meal ready in under 30 minutes.
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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 Vegetarian Curry Dishes are wonderfully light and cooked with basic spices that let the natural flavors of the vegetables shine through. The spices used, such as cumin, coriander, and turmeric, enhance rather than overpower the ingredients, resulting in a delicious, aromatic meal that highlights the fresh taste and texture of the vegetables. Perfect for a wholesome and satisfying dining experience, these curries showcase the essence of Indian home cooking—just like this Fresh Eggplant and Potato Curry.
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. 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:
- cumin seeds - added to the hot oil for nutty flavors
- ground turmeric - bright, healing spice to add a peppery-woody taste and a deep golden color
- red chili powder - along with turmeric adds a gorgeous orange hue with just the right amount of heat
- ground coriander - a perfect pairing with cumin seeds coriander adds an earthy texture
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 it cooks perfectly along with the green beans
- You can also use frozen green beans in this recipe with the same pressure cooking 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
How to Make Green Bean Curry
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, and salt and mix well. Add the water and mix well. Add potatoes, layer over red chili powder, and coriander. Do not mix.
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.
More Indian Curries
- 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
Indian Green Bean Curry (Aloo Beans)
Equipment
Recipe Video
Ingredients
- 1½ tablespoons oil
- 1 teaspoon cumin seeds
- ½ teaspoon ground turmeric
- 1 pound green beans trimmed & cut into 1-inch pieces, about 3 cups
- 1½ teaspoons kosher salt
- ¼ cup water
- 1 medium potato peeled and cut into ½-inch cubes
- 1 teaspoon Kashmiri red chili powder or a mild variety
- 2 teaspoon ground coriander
- 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.
Notes
- 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 an additional 5 minutes.
Nutrition
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Nancy says
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.
Uni says
Hey, thanks for the recipe! How does the pressure cooking time change if I have canned green beans?
Archana says
have not tried canned green beans, but if they are cooked I would just do 1 min
Sam P says
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!
michelle pederson says
Very good and easy. I added some hint and garam masa (personal preference) and served w cabbage salad like in the photo plus chaas.
Kim says
Delicious, and EASY!
Sheila says
Can this be made with frozen beans?
Pepa says
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.
Parvati says
I tried this today but it did not turn out the way how it should. I kept at 2 minutes high pressure but it was still undercooked so I had to keep it for 3 minutes more but some were cooked others were undercooked. Is it because I have eight quart instant pot? I don't think size of the pot matters here. Please suggest
Archana says
The only reason I can think of is the beans were not tender. Next time you can simply keep the lid closed for additional 5 minutes and the beans will continue to cook with the remnant heat.
Parvati says
In the description you added a cup of water but in the recipe card you mentioned 1/4th cup . Is it one cup or 1/4th cup water?
Archana Mundhe says
Hi Parvati, yes it should be 1/4 cup of water. I have corrected the step by step instructions.