Fast Curries
Instant Pot Beans Aloo – Green Beans Potato Curry with extraordinary flavor are an exemplary accompaniment to any main meal. Cooking in the Instant Pot is a quick and efficient way to cook spicy green beans and potatoes.
This is typically a North Indian dish. I grew up eating green beans and potato curry regularly. It can be eaten as a side dish with tortillas or rice.
What ingredients do I need to make Instant Pot Beans Aloo – Green Beans Potato Curry?
Oil, cumin seeds, onion, Yukon gold potato, tomato, kashmiri chili powder, ground ginger, ground coriander, salt, ground turmeric, ground cumin, green beans, and water.
Rinse, peel, and dice the potato into 1 inch cubes.
Rinse and dice the green beans into 1 to 2 inch pieces.
Chop half the onion and tomato finely.
What type of green beans do I use?
Fresh green beans.
How do I make Instant Pot Beans Aloo – Green Beans Potato Curry?
Firstly, select sauté on the instant pot and adjust to normal. Secondly, add oil to the pot.
Then, when the oil is hot add cumin seeds.
Furthermore, when the cumin seeds splutter, add in the diced onions. Stir occasionally to prevent burning.
Next, when the onions turn golden in roughly 2 to 4 minutes, add the diced potatoes. Let them saute for a minute or two. Again, keep stirring.
Further, add the diced tomatoes. Let them also saute for a minute or 2 until they get mushy.
Then add Kashmiri chili powder coupled with 1/4 cup water, otherwise the Kashmiri chili powder can burn. Again, stir and let is saute for a minute.
Afterward add in ground ginger, ground coriander, salt, ground turmeric, and ground cumin. Again, stir well.
Finally, add the green beans and the remaining 1/4 cup water. Give it a good stir.
Press cancel. Secure the lid and cook at high pressure/manual for 3 minutes. Lastly quick release the pressure when done.
Enjoy with tortilla, Indian flat bread (naan) or especially with steamed rice.
And not to mention this dish has a little bit of gravy and is not meant to be completely dry.
Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.
Try some of our other potato recipes:
Instant Pot Beans Aloo – Green Beans Potato Curry
Equipment
- Instant Pot
Ingredients
- 3 tbsp oil of choice
- 1 tsp cumin seeds (jeera)
- 1/2 onion chopped finely (3/4 cup chopped)
- 1 yukon gold potato (small) (1/2 cup cubed into 1 inch pieces)
- 1 tomato (small) (diced finely, 1/2 cup diced)
- 1 tsp kashmiri chili powder
- 1/2 cup water (divided)
- 1/2 tsp ground ginger (sonth)
- 1 and 1/4 tsp ground coriander (dhaniya powder)
- 1 tsp salt
- 1/2 tsp ground turmeric (haldi)
- 1/2 tsp ground cumin (jeera powder)
- 1 and 1/2 cup green beans (chopped into 1 inch to 2 inch pieces)
Instructions
Prep
- Rinse, peel, and dice the potato into 1 inch cubes.
- Rinse and chop the green beans into 1 to 2 inch pieces.
- Dice the onion and tomato finely.
Cook
- Select sauté on the instant pot and adjust to normal. Add oil to the pot.
- When the oil is hot add cumin seeds.
- When the cumin seeds splutter, add the diced onions. Stir occasionally to prevent the onions from burning.
- When the onions turn golden in roughly 2 to 4 minutes, add the diced potatoes. Let them saute for a minute or two. Keep stirring.
- Add the diced tomatoes. Let them saute for a minute or 2 until they get mushy.
- Add Kashmiri chili powder and 1/4 cup water. Stir and let is saute for a minute.
- Add ground ginger, ground coriander, salt, ground turmeric, and ground cumin. Give it a good stir.
- Add the chopped green beans and the remaining 1/4 cup water. Give it a good stir.
- Press cancel. Secure the lid and cook at high pressure/manual for 3 minutes. Quick pressure release when done.
- Transfer the cooked beans and potato curry in a serving bowl. Serve hot with tortilla or rice.
