Instant Pot Aloo Beans (Punjabi Potatoes and Green Beans)

45 Comments

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.

instant pot aloo beans (punjabi potatoes and green beans)

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!

instant pot aloo beans (punjabi potatoes and green beans)

Instant Pot Punjabi Potatoes and Green Beans (Aloo Bean Sabzi)

instant pot aloo beans (punjabi potatoes and green beans)

Instant Pot Punjabi Potatoes and Green Beans (Aloo Bean Sabzi)

This popular Punjabi potato and green bean stir-fry is a dry dish. I typically pair it with a saucy curry like butter chicken and some Indian flatbread to make a complete meal.
5 from 13 reviews
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Servings 4
Course Dinner, Lunch
Cuisine Indian

Ingredients
 

  • 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

Spices

  • 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

Instructions
 

  • 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.

Notes

  • 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).

Nutrition

Serving: 1servingCalories: 205kcalCarbohydrates: 32gProtein: 5gFat: 8gSaturated Fat: 1gSodium: 599mgPotassium: 813mgFiber: 7gSugar: 7gVitamin A: 1129IUVitamin C: 43mgCalcium: 68mgIron: 3mg
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Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

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Comments

  1. S says

    5 stars
    I’ve made it the written way 3 times now and it always came out perfect. I was in a hurry today, so I used 1/2 cup frozen onion masala in place of the tomato, onion, garlic and ginger. I kept everything else the same and it turned out just as good as the original way. Thank you!

  2. Roopa says

    Hi Ashley,
    Do you think I can use peeled plantains cubes instead of potato?
    What will be cooking time and water I would need?
    Thanks

  3. Padmaksi says

    Can we get the same dry texture with frozen beans? I am assuming that need to skip adding any water, have you tried with frozen beans? Thanks for sharing all your recipes for instant pot, they are pretty good and very helpful.

  4. Neil says

    5 stars
    I made this last night. Amazing and so authentic. I Doubled the quantities— added more water than was called for, as I was dreading a potential burn message. Perhaps I wouldn’t have needed it. Thank you

  5. Reir says

    5 stars
    Hi Ashley, I have recently discovered your blog, and I have been trying out some of the recipes. This one turned out really well. I already had the daal going in instapot, so followed the directions exactly, but cooked it on stovetop. My parents loved it! Thank you.

  6. Annie Lee says

    I have used this recipe a lot with many types of potato including sweet and all delicious. I have a foot injury so my 12 year old was cooking dinner tonight and used a can of chickpeas added as well for protein. it was delicious!

  7. Lisa says

    5 stars
    I did this on the stove top and it cooked within 10-15 mins once the water was in and lid on.
    It was just delicious and super flavourful. Thanks for a wonderful recipe!

  8. Shilpa Sharma says

    5 stars
    Hi Ashley, I tried this recipe a few weeks ago but forgot to comment. It was easy and delicious and the spices were perfectly on point. Thanks for such a super recipe. Can’t wait to try more!

  9. Sally says

    5 stars
    I made this tonight and it was wonderful! Thank you, it’s going in my favourites book (old fashioned). Thanks again ☺️

    • My Heart Beets says

      Hi Nicholas, I haven’t tried but I’d just reduce the ingredients by half and keep the cook time the same – it should reach pressure faster since there will be less in the pot. Let me know how it goes!

  10. Barbara says

    Delicious! Mine still had a lot of water in there. Maybe because I used frozen cut beans and it was still pretty watery in there after sauteeing the tomato – do you think so? Very good regardless. Potatoes perfect, beans maybe a bit overcooked but not bad at all.

    • My Heart Beets says

      Hi Barbara, I’m sure it was watery because of the frozen green beans – if you try it again with frozen green beans I wouldn’t add the additional 1/4 cup water. Let me know how that goes if you make it that way! 🙂

  11. Todd says

    5 stars
    I love Indian food and just recently started cooking it for myself. I’m so glad I found this site. This is the first recipe of yours that I made and it’s delicious!

    PS, My second recipe was your onion masala.

    • My Heart Beets says

      You can use kashmiri chili powder for paprika and red chili pepper for cayenne. Paprika and cayenne are easy to find here in the US. Also, did you know that the only pepper native to India is actually black pepper? Maybe reserve your judgement Mark 😉

  12. Amit says

    I ran into an issue with the dreaded “burn” message when I tried the recipe. I deglazed the instant pot before switching to pressure mode. I used 1/2 cup water instead of 1/4 cup was barely enough to cover the liner bottom.

  13. Poo says

    I tried this recipe today but did not look anywhere close to yours. It came out over cooked. Of course I cut beans smaller to about half an inch. When you switch from sauté mode to pressure cook mode in IP Duo, it takes few minutes before 4 minute timer comes on. Is it the same for you? Thank you.

    • My Heart Beets says

      Hi, yes, the pressure cooker takes time to build pressure – did you wait until the 4 minute timer went off? If you cut the veggies into small pieces then they are more likely to overcook – I suggest cutting the potatoes into 1 inch pieces for that reason. Hope you give it another try!

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