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0 from 81 votes

Indian Green Bean Curry (Aloo Beans)

Green bean and potato curry cooked with cumin seeds, turmeric and red chili

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Calories: 90 kcal
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  1. 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.
  2. 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

  • Stovetop recipe
  • 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.  
  • Tips
  • Based on some of the reviews to help you make the perfect Green Bean Curry every single time—because that’s always my goal!
  • 1️⃣ Adjust Cooking Time Based on Your Preference – If you prefer firmer beans and potatoes, try 1 minute of high pressure instead of 2. Cooking time can vary slightly depending on the size of your potato cubes and the freshness of the beans, so experiment to find your perfect texture!
  • 2️⃣ Consider the Instant Pot Size – In an 8-quart Instant Pot, it can take longer to come to pressure, which might slightly impact cooking time. If your veggies are turning out unevenly cooked, try cutting potatoes into smaller, even-sized pieces and allowing a quick release immediately after cooking to prevent over-softening.
  • 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 Information

Calories 90kcal (5%) Carbohydrates 10g (3%) Protein 2g (4%) Fat 6g (9%) Saturated Fat 1g (5%) Sodium 890mg (37%) Potassium 277mg (8%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 998IU (20%) Vitamin C 22mg (24%) Calcium 50mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 90

% 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.