Aloo Beans (aloo beans sabzi) is a popular North Indian stir fry recipe made with potatoes, green beans, and a few Indian spices. This potato and green beans curry (popularly known as aloo beans, aloo means potato in Hindi) are super simple to make and a tasty dish that takes less than 20 minutes to make in an Instant Pot.
Aloo Beans (potato green beans curry), also known as aloo beans ki sabzi, are made with potatoes, french beans, and a few Indian spices. It is a popular Punjabi dish from North India.
It can be served as a side dish with rice, roti, or paratha, which can be easily made on a busy weeknight, lazy weekend, or a great lunch box meal. This is a vegan and gluten-free recipe, a perfect vegetable dry side dish! The other potato side dishes that go with parathas are potato peas curry, potato broccoli stir fry, or potato masala.
Today, I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT.
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Ingredients for Green Beans Potato Curry
Gather all the ingredients required for this easy aloo beans ki sabzi.
- Potato (Aloo): I used Yukon gold potato diced into 1-inch pieces. You can use any variety of potatoes.
- Green Beans (French Beans/Brechbohnen): I used fresh organic green beans cut into 1-inch pieces. It is also known as French Beans or Brechbohnen in grocery stores.
- Ginger: use freshly minced ginger for the best flavor.
- Green Chili: I used 1 Thai chili for the heat. You may also use Serrano chili pepper or Birdeye. Adjust to your taste.
- Spices: Cumin seeds, turmeric powder, red chili powder, ground coriander, and garam masala.
- Lime juice: use freshly squeezed lime/lemon juice for the best flavor. You may also replace it with amchur powder (dried mango powder) for the tang.
How to Make Aloo Beans in Instant Pot
Press Saute on Instant Pot. Heat oil, add cumin seeds, and let them splutter.
Then add minced ginger, green chilies and saute for a few seconds until the raw smell disappears.
Add chopped onions and saute for 2 minutes or till they turn light brown.
Add the chopped green beans, potatoes, spices like coriander powder, turmeric, red chili powder, salt, water, and mix well. Ensure to scrape any spice if sticking to the inner pot to avoid a BURN alert.
Close the lid securely, and turn the vent to "SEALING". Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 2 minutes.
When the instant pot beeps, do a quick pressure release.
Open the lid, add garam masala and lemon juice. Mix everything well. If there is any water, turn on Saute and cook till you get your desired consistency.
Instant Pot potato green beans are ready, serve hot with chapatis, roti and parathas.
Stovetop Instructions
- Heat oil in a heavy-bottom pan over medium heat. Add cumin seeds and let them splutter.
- Add minced ginger, green chilies and saute for a few seconds until the raw smell disappears.
- Then add chopped onions and saute for 2 minutes or till they turn light brown.
- Add the diced potatoes along with a little water and cook covered until they are halfway cooked. Stir occasionally.
- Then, add the chopped green beans, and stir fry for 2-3 minutes. Then add some water and mix well. Cook covered for 3-4 minutes, till they tender.
- Once the potatoes and green beans have been cooked well, add the spices like coriander powder, turmeric, and red chili powder. Stir fry for 1-2 minutes.
- Lastly, add garam masala and lemon juice, and mix well. Aloo beans stir fry is ready.
What to Serve with Potato Beans Stir Fry?
Serve aloo beans stir fry as a side dish with Indian bread like roti, and paratha.
You can also enjoy it with steamed basmati rice, jeera rice, and dal like dal tadka, moong dal tadka, or masoor dal with some raita.
Storing & Reheating
- Refrigerator: Leftover potato green beans stir fry will keep well in the refrigerator for up to 2 days in an airtight container.
- Freezer: It will also freeze well. Store it in a freezer-safe airtight container for up to 1 month. However, the texture of the potatoes may change a bit.
- Reheat: You can sprinkle some water and reheat it on the microwave or stovetop until it gets warm.
Tips
- Burn Alert: I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT. If using an 8 qt or a newer model of the instant pot, which is more sensitive to burn issues, add ¼ cup of water before pressure cooking.
- Double or Triple recipe: You can double or triple this recipe in 6 quart instant pot while keeping the cooking time the same.
- Quick Release: Pressure cook for just 2 minutes, and then quick release the pressure, so that the potatoes and beans don’t overcook.
Variations
- Potatoes: I usually use Yukon gold potatoes, but any potato variety will work for this recipe.
- Creamy: To make it curry style, add cashew cream, coconut cream, or full-fat coconut milk at the end to make it rich and creamy.
- Keto: To make it keto-friendly, replace potatoes with cauliflower.
- Paleo: To make it paleo-friendly, skip the potatoes and make them only from green beans.
Frequently Asked Questions
Yes, you can make the same recipe with frozen green beans. Do not thaw; add them directly while cooking.
Yes, you can follow the same recipe to make Indian-style cluster beans stir fry.
Yes. Green beans are known by many names, including French Beans, long beans, Brechbohnen, etc.
More Indian Potato Recipes
Instant Pot Aloo Beans - Potato & Green Beans
Equipment
Ingredients
- 1 tablespoon oil
- ½ teaspoon cumin seeds (jeera)
- 1 green chili finely chopped
- 1 small onion finely chopped
- 1 teaspoon ginger minced
- 2 cups green beans cut into 1 inch
- 1 medium potato diced thinly into 1-inch length
- salt to taste
- ¼ cup water
- 1 tablespoon lemon juice or (replace with ½ teaspoon of amchur powder)
Spices
- ½ teaspoon red chilli powder adjust to taste
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- ½ teaspoon garam masala
Instructions
Instant Pot Method
- Press Saute on Instant Pot. Heat oil, add cumin seeds, and let them splutter.
- Then add minced ginger, green chilies and saute for a few seconds until the raw smell disappears.
- Add chopped onions and saute for 2 minutes or till they turn light brown.
- Add the chopped green beans, potatoes, water, spices like coriander powder, turmeric, red chili powder, salt, and mix well. Ensure to scrape any spice if sticking to the inner pot to avoid a BURN alert.
- Close the lid securely, and turn the vent to "SEALING". Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 2 minutes.When the instant pot beeps, do a quick pressure release.
- Open the lid, sprinkle garam masala and lemon juice. Mix everything well. If there is any water, turn on Saute and cook till you get your desired consistency.
- Instant Pot Potato & Green Beans are ready, serve hot with chapatis, roti & parathas.
Stovetop Pot Instructions
- Heat oil in a heavy-bottom pan over medium heat. Add cumin seeds and let them splutter.
- Add minced ginger, green chilies and saute for a few seconds until the raw smell disappears.
- Then add chopped onions and saute for 2 minutes or till they turn light brown.
- Add the diced potatoes along with a little water and cook covered until they are halfway cooked. Stir occasionally.
- Then, add the chopped green beans, and stir fry for 2-3 minutes. Then add some water and mix well. Cook covered for 3-4 minutes, till they tender.
- Once the potatoes and green beans have been cooked well, add the spices like coriander powder, turmeric, and red chili powder. Stir fry for 1-2 minutes.
- Lastly, add garam masala and lemon juice, and mix well. Aloo beans stir fry is ready.
Video
Notes
Tips
- Burn Alert: I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT. If using an 8 qt or a newer model of the instant pot, which is more sensitive to burn issues, add ¼ cup of water before pressure cooking.
- Double or Triple recipe: You can double or triple this recipe in 6 quart instant pot while keeping the cooking time the same.
- Quick Release: Pressure cook for just 2 minutes and then quick release the pressure, so that the potatoes and beans don’t overcook.
Variations
- Potatoes: I usually use Yukon gold potatoes, but any potato variety will work for this recipe.
- Creamy: To make it curry style, add cashew cream, coconut cream, or full-fat coconut milk at the end to make it rich and creamy.
- Keto: To make it keto-friendly, replace potatoes with cauliflower.
- Paleo: To make it paleo-friendly, skip the potatoes and make them only from green beans.
Nutrition
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Vanessa M.
Yum! This was quite nice. It takes well to adding other various veggies as well. My family and I enjoyed it with soft boiled eggs on the side. Flavorful, and very fast!
bhavana
Thats great to hear you liked the recipe.Thanks for your feedback 🙂
Kathy
I was thinking the same thing. What other veggies did you add?
Bhavana Patil
Hi Kathy, I added only potatoes and green beans to this recipe. Is that the question?
Purvie
When do you add the , as it is not noted above. Also QR means you release right after it beeps, but you day to wait till the pin drops, so that would not be quick release. Which should we do? Thanks!
bhavana
Thanks for correcting about salt,updated now.i have added salt while adding spices.Also Quick release means once pot beeps turn valve from sealing to venting.(i corrected my statement wait till pin drops) :)...
Kim
I can't wait to try this on Saturday! One dumb question, I apologize. What type of chili are you referring to in this recipe? Thanks in advance for your help. I want to make sure I ask for the right thing when I go to the store.
bhavana
Thanks for checking.I have used thai chilli.Do let me know how it turns out.