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Aloo Beans / Indian Green Beans Recipe - Instant Pot & Stovetop
4.9 from 138 votes

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

Aloo Beans combines fresh green beans and cubed potatoes cooked with typical Indian spices like cumin, coriander, turmeric, and dry mango powder, offering a balance of subtly earthy, tangy, and mildly spicy flavors. The recipe adapts to Instant Pot or stovetop cooking, providing a tender yet slightly crisp vegetable texture, enhanced with garlic and optional green chili for a gentle heat. This dish pairs well with Indian breads such as roti or naan, delivering a comforting vegetable side for meals.

Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 3
Calories: 118 kcal
Course: Side Dish, Main Course
Cuisine: Indian

Ingredients

  • 1 tablespoon neutral cooking oil generic cooking oil
  • 1/2 teaspoon cumin seeds aka 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 turmeric powder ground, aka Haldi powder
  • 1/4 teaspoon cayenne pepper or red chili powder
  • 1 teaspoon salt
  • 1 teaspoon dry mango powder can be replaced with lemon juice, aka amchur

Instructions

For Instant Pot Method
    Cup of Yum
  1. 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.
  2. 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. 
  3. 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)
  4. 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
  1. Heat a pan on medium heat and add oil to it. Then add cumin seeds, garlic and green chili. Saute for a few seconds. 
  2. When the cumin seeds start to splutter, add chopped green beans, potatoes and water. Add spices except dry mango powder and mix well.
  3. 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. 
  4. 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

  • Adjust green chili quantity to suit your heat preference, using Thai, Birdeye, or Serrano peppers as desired.
  • For vibrant green beans, use quick pressure release; for softer texture, allow natural pressure release.
  • This recipe was originally made in a 6-quart Instant Pot DUO60 model; adjust time slightly for other sizes.

Nutrition Information

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%)

Nutrition Facts

Serving: 3 Serving

Amount Per Serving

Calories 118

% 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.