Aloo Beans / Indian Green Beans Recipe - Instant Pot & Stovetop
User Reviews
4.9
138 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
15 mins
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Servings
3
-
Calories
118 kcal
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Course
Side Dish, Main Course
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Cuisine
Indian
Aloo Beans / Indian Green Beans Recipe - Instant Pot & Stovetop
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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.
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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)
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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.
Nutrition Information
Show Details
Serving
175g
Calories
118kcal
(6%)
Carbohydrates
16g
(5%)
Protein
3g
(6%)
Fat
5g
(8%)
Sodium
842mg
(35%)
Potassium
481mg
(14%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
595IU
(12%)
Vitamin C
22.4mg
(25%)
Calcium
61mg
(6%)
Iron
3.6mg
(20%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 118 kcal
% Daily Value*
| Serving | 175g | |
| Calories | 118kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Sodium | 842mg | 35% |
| Potassium | 481mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 595IU | 12% |
| Vitamin C | 22.4mg | 25% |
| Calcium | 61mg | 6% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
138 reviews
Excellent
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