Indian Green Bean Curry (Aloo Beans)
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Calories
90 kcal
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Course
Main Course
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Cuisine
Indian
Indian Green Bean Curry (Aloo Beans)
Description
This Indian Green Bean Curry recipe starts by sautéing cumin seeds in hot oil until fragrant, then mixing in turmeric. Green beans and salt are added with water before layering peeled potato cubes on top, followed by sprinkling Kashmiri red chili powder and ground coriander without mixing. The dish pressure cooks for two minutes in the Instant Pot, preserving vegetable texture while infusing spices.
Once cooked, lemon juice is squeezed in for freshness, and chopped cilantro is stirred through, enhancing aroma and brightness. The result is tender but slightly firm beans and potatoes with a mellow spiced profile and subtle heat, characteristic of Indian vegetable curries.
This curry is traditionally served hot alongside rotis or other Indian flatbreads. Variations include stovetop method that calls for cooking covered on medium heat to desired tenderness, allowing control over vegetable texture.
Adjusting cooking time, potato size, and pressure cooker type can help achieve preferred doneness, as vegetables can cook unevenly or soften too much if not timed well.
Ingredients
- 1½ tablespoons neutral cooking oil generic cooking oil
- 1 teaspoon cumin seeds
- ½ teaspoon Turmeric ground
- 1 pound green beans trimmed & cut into 1-inch pieces, about 3 cups
- 1½ teaspoons kosher salt
- ¼ cup water
- 1 potato peeled and cut into ½-inch cubes, medium
- 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
- Adjust cooking time to achieve firmer or softer beans and potatoes; 1 minute at high pressure yields firmer texture.
- Smaller potato cubes cook more evenly and help avoid overcooking.
- Use quick release after cooking to prevent vegetables from becoming mushy.
- Stovetop version cooks similarly by simmering covered for 5 to 7 minutes or longer to soften vegetables.
- Serve hot with Indian rotis or flatbread for a balanced meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 90 kcal
% Daily Value*
| Calories | 90kcal | 5% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 890mg | 37% |
| Potassium | 277mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 998IU | 20% |
| Vitamin C | 22mg | 24% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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