Ready for a comforting curry that comes together in just 30 minutes? This Indian Green Bean Curry is packed with fresh green beans, creamy potatoes, and warming spices. I'm sharing both Instant Pot and stovetop versions so you can pick what works best for you; either way, it's an easy, nourishing dish that's full of flavor and perfect for busy weeknights.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Minstry of Curry
Growing up, my mom called green beans "French beans" and made several delicious versions of them. One of my favorites is her curried green beans with potatoes that we enjoyed with hot roti or chapati.
Homemade Indian Vegetarian Curries are delightfully 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.
These hearty, vegetable-forward dishes capture the soul of Indian home cooking. Simple, satisfying, and full of flavor. Fresh Eggplant and Potato Curry is one of those comforting everyday sabzis that feels both nourishing and nostalgic. Other favorites I keep on rotation are Green Bean Poriyal, Stuffed Okra, and Aloo Gobi. Together, they celebrate seasonal veggies at their best.
Spices
The few basic spices that I like to add to this simple curry. You can always add a touch of garam masala if you like!
- 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 into 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 error on the Instant Pot.
How to Make Green Bean Curry
★ Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
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
♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.
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.