Aloo beans is a popular north Indian dry curry made with spiced potatoes and green beans. It’s a simple and tasty dish that takes minutes to make in an Instant Pot.
These Punjabi potatoes and green beans are cooked in basic Indian spices and are easy to make, especially in an electric pressure cooker. Potatoes absorb flavor well, and so while simple, this dish is also very flavorful.
Aloo beans take minutes to prep (especially if you decide not to peel the potatoes) and minutes to cook. I typically use Yukon gold potatoes when making this dish, but any potato will work. Yukon golds have a thin peel, so you can get away with leaving the peel on if you use them.
This is a dry side dish that pairs nicely with dal or any saucy curry. And yes, it’s absolutely possible to make a dry dish in an instant pot! I have already shared recipes for dry dishes like aloo methi, achari aloo baingan, chicken bhuna, and aloo gobi, to name a few.
Serve this tasty dry aloo beans sabzi with dal or chicken curry and basmati rice. Enjoy!
- 2 tablespoons oil of choice
- ½ teaspoon cumin seeds
- ½ teaspoon black mustard seeds
- 1 onion diced
- 1 ½ teaspoons minced garlic
- 1 ½ teaspoons minced ginger
- 1 tomato chopped
- 1 pound green beans chopped
- 2 medium potatoes approx. 1 pound, chopped into 1-inch cubes
- 1 teaspoon coriander powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon turmeric
- ½ teaspoon black pepper
- ¼ teaspoon cayenne adjust to taste
- ¼ cup water
- Cilantro garnish
- Press the sauté button, add the oil and allow it to heat up for a minute. Add the cumin seeds and mustard seeds. Once the cumin seeds begin to brown and the mustard seeds begin to pop, add the onion. Stir-fry the onion for 6-7 minutes, or until it begins to brown.
- Add the garlic and the ginger and give everything a good stir. Then add the tomato and stir-fry for 4-5 minutes, or until it begins to break down.
- Add the green beans and potatoes then sprinkle the spices on top. Give everything a good mix then add the ¼ cup water.
- Secure the lid, close the pressure valve and cook for 4 minutes at high pressure.
- Open the valve to quick release any remaining pressure.
- Garnish with cilantro.
- I have successfully doubled this recipe in my 6 quart by doubling all ingredients and keeping the cook time the same.
- I usually use Yukon gold potatoes but any potatoes will work. If you use Yukon golds, you can leave the thin skin on the potatoes to save time (if you don’t mind the peels).
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