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!
Instant Pot Punjabi Potatoes and Green Beans (Aloo Bean Sabzi)
Instant Pot Punjabi Potatoes and Green Beans (Aloo Bean Sabzi)
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).
S says
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!
Ashley - My Heart Beets says
I’m so glad to hear that! Thanks for letting me know how much you like this recipe 🙂
Laura says
How would I adjust this recipe if I want to use frozen green beans?
SMS says
Did you get a response to your question? I have the same question.
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
Ashley - My Heart Beets says
Hi Roopa, I haven’t tried this so I’m not sure about the cook time but hopefully another reader can chime in! If you experiment, please let us know how it goes!