Aloo beans is a popular North Indian dry curry made with potatoes, green beans and few spices.This potato and green beans stir fry [popularly known as aloo beans, aloo=potato in Hindi] is super simple to make and tasty dish that takes less than 20 minutes to make in an Instant Pot.
Instant Pot Pressure cooker aloo beans serves as a side dish for rice ,roti or chapati which can be easily made on a busy weeknight, lazy weekend or great lunch box meal .This is a vegan & gluten free recipe, perfect for a vegetable side dish!
GREEN BEANS & POTATO NUTRITION
- Green beans contain vitamin A, which is good for healthy eyes and skin.
- Eat beans for a good source of fiber, protein, iron, and vitamin B.
- Potatoes are an excellent source of vitamin C ,vitamin B6 and a good source of potassium (more than a banana!).
- Potatoes are Fat-, sodium- and cholesterol-free.
Ingredients for Aloo Beans
- 1 tbsp oil
- 1/2 tsp cumin seeds (jeera)
- 1 green chilli , finely chopped
- 1 small onion ,finely chopped
- 1 tsp ginger ,minced
- 2 cups french/green beans ,cut into 1/2 inch
- 1 medium potato ,diced thinly into 1-inch length
- salt to taste
- 2 tbsp water
- 1 tsp lemon juice or (replace with 1/2 tsp of amchur powder)
Spices
- 1/2 tsp red chilli powder, adjust to taste
- 1 tsp coriander powder
- 1/2 tsp turmeric powder (haldi)
- 1/2 tsp garam masala
Love Potato Recipes for Lunch or Dinner? Check out:
- Instant Pot Potato Peas Curry
- Potato Masala
- Instant Pot Potato Biryani
- Barbeque Nation Crispy Cajun Potatoes
Instant Pot Aloo Beans – Potato & Green Beans Recipe Card Below
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Aloo beans is a popular north Indian dry curry made with potatoes, green beans and few spices in the instant pot pressure cooker in less than 20 minutes.
- 1 tbsp oil
- 1/2 tsp cumin seeds (jeera)
- 1 green chilli , finely chopped
- 1 small onion ,finely chopped
- 1 tsp ginger ,minced
- 2 cups french beans ,cut into 1/2 inch
- 1 medium potato ,diced thinly into 1-inch length
- salt to taste
-
2
tbsp
water
-
1
tsp
lemon juice or (replace with 1/2 tsp of amchur powder)
Spices
-
1/2
tsp
red chilli powder, adjust to taste
-
1
tsp
coriander powder
-
1/2
tsp
turmeric powder (haldi)
-
1/2
tsp
garam masala
INSTANT POT METHOD
-
Press SAUTE mode on Instant Pot. Add oil in to the POT.Once hot, add cumin seeds ,let them splutter.
-
Next add minced ginger , green chili ,onions and Stir-fry onions for 2-3 minutes, or until it begins to brown.
-
Add the chopped green beans , potatoes ,water ,coriander powder ,turmeric ,red chilli powder and mix well.Make sure to scrap of any spice if sticking to the pot.
-
Close the lid on the pot, and turn valve from VENTING to SEALING position.Press CANCEL button on Instant Pot.
-
Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set timer to 2 minutes.When the instant pot beeps ,Do a QUICK RELEASE(QR)(Wait until silver button on lid drops).BE CAREFUL OF THE HOT STEAM.
-
Remove lid away from you, sprinkle garam masala and lemon juice ,Mix well.If there is any water, change the setting to saute mode and get it to your desired consistency.Potato & Green Beans are ready, serve with hot with chapatis, roti & parathas.
-
Heat a pan/kadai on medium heat.Add oil in to the pan.Once hot, add cumin seeds ,let them splutter.
-
Next add minced ginger , green chili ,onions and Stir-fry onions for 2-3 minutes, or until it begins to brown.
-
Add the chopped green beans , potatoes ,water ,coriander powder ,turmeric ,red chilli 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 , mix well.If there is any excess liquid, then cook uncovered for a couple of minutes.Potato & Green Beans are ready, serve with hot with chapatis, roti & parathas.
1.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 instant pot which are more sensitive to burn issues, add 1/4 cup of water before pressure cooking.
2.I have successfully doubled this recipe in my 6 quart by doubling all ingredients and keeping the cook time the same.
3.I usually use Yukon gold potatoes but any potatoes will work for this recipe.
4.Pressure cook for just 2 minutes and then quick release the pressure, so that the potatoes and beans don’t overcook.
Note:Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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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.
Thanks for checking.I have used thai chilli.Do let me know how it turns out.