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 ,salt 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).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.
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!
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) :)…
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!
Thats great to hear you liked the recipe.Thanks for your feedback 🙂