Aloo Beans (Potato & Green Beans) - 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 chapati, which can be easily made on a busy weeknight, lazy weekend, or a great lunch box meal. This is a vegan & gluten-free recipe, a perfect vegetable dry side dish!

Today I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT.

Ingredients for Green Beans Potato Curry

Gather all the ingredients required for this easy aloo beans ki sabzi.

• Potato (Aloo): I have used 1 medium Yukon gold potato diced into 1-inch pieces. You can use any variety of potatoes.
• Green Beans (French Beans/Brechbohnen): I have used fresh organic green beans cut into 1-inch pieces. It is also known as French Beans or Brechbohnen in grocery stores.
• Onion: I have used one small red onion.
• Ginger: use freshly minced ginger for the best flavor.
• Green Chili: I have used 1 Thai chili for the heat. You may also use Serrano chili pepper or Birdeye. Adjust to your taste.
• Oil: I have used olive oil in this recipe, you can use any vegetable oil.
• Spices: Cumin seeds, turmeric powder, red chili powder, ground coriander, and garam masala is all you need to season this aloo beans sabji recipe. You can increase or decrease the spices according to your preference.
• 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.

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 chopped green beans, potatoes, water, coriander powder, turmeric, red chili powder, and mix well.
• Cover the pan with a lid, and cook on medium-low heat until the potatoes and green beans are cooked and tender. This will take about 10-15 minutes. Stir occasionally. 
• Once done, sprinkle garam masala and lemon juice, and mix well. If there is any excess liquid, cook uncovered for a couple of minutes. Potato & Green Beans are ready, serve hot with chapatis, roti & parathas.

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 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 a 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

1. 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. 
2. Double or Triple recipe: You can double or triple this recipe in 6 quart instant pot while keeping the cooking time the same.
3. 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.