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Shilpa

Instant Pot Beans Aloo - Green Beans Potato Curry

This recipe is delicious, quick and very flavorful. A perfect week night meal.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 2
Course: Main Course, Side Dish
Cuisine: North Indian
Ingredients Equipment Method

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)

Equipment

  • Instant Pot

Method
 

Prep
  1. Rinse, peel, and dice the potato into 1 inch cubes.
  2. Rinse and chop the green beans into 1 to 2 inch pieces.
  3. Dice the onion and tomato finely.

Cook
  1. Select sauté on the instant pot and adjust to normal. Add oil to the pot.
  2. When the oil is hot add cumin seeds.
  3. When the cumin seeds splutter, add the diced onions. Stir occasionally to prevent the onions from burning.
  4. 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.
  5. Add the diced tomatoes. Let them saute for a minute or 2 until they get mushy.
  6. Add Kashmiri chili powder and 1/4 cup water. Stir and let is saute for a minute.
  7. Add ground ginger, ground coriander, salt, ground turmeric, and ground cumin. Give it a good stir.

  8. Add the chopped green beans and the remaining 1/4 cup water. Give it a good stir. 
  9. Press cancel. Secure the lid and cook at high pressure/manual for 3 minutes. Quick pressure release when done.
  10. Transfer the cooked beans and potato curry in a serving bowl. Serve hot with tortilla or rice.