If you’re looking for a new healthy Instant Pot recipe, a vegan curry to add to your dinner rotations, or an easy Indian dish, whip up this 20-minute Indian green bean curry with potatoes! It’s filling, healthy, gluten-free, and the perfect vegetable dish.
I’ve had several requests throughout the months for easier traditional Indian dishes. And although I love cooking and developing recipes from a wide variety of cuisines, Indian dishes (specifically traditional Gujarati meals) remain second nature for me since I grew up with those flavors.
We enjoy different types of Indian food about 2-3 times a week, and this Easy Yard-Long Green Bean & Potato Curry recipe (also known as Fansi Bateta Shaak) is a family favorite!
Let’s talk about green beans for a second. There are many different varieties of green beans. Most of you are probably familiar with the string beans of snap beans variety that is about 4-7 inches long, rounded, and green.
But have you ever cooked or picked up some long beans?
Long beans are also known as Chinese long beans, asparagus bean, or yard-long beans due to their length. They are about 12-18 inches long, slender, and contain immature pods in the bean. You can typically find them at local Asian markets.
These yard long beans grow on climbing vines, are from a different family of a plant from the green beans, and differ in texture slightly in the following ways:
- Hold up better in cooking
- Stay more crisp and firm even after simmering or stir-fry
- Easier to prepare
Despite these differences, long beans are similar in flavor, look like green beans (aside from their length), and can be cooked and used in the same way.
For this green bean curry recipe, I specifically love using the yard long beans if I can make my way to my local Asian market, but if not, you can easily sub any other green bean variety.
Easy Indian Long Green Bean Curry with Potatoes
This easy green bean curry recipe is a traditional Gujarati Indian dish featuring 2 main ingredients, green beans, and potatoes, mixed in with a few dry spices. Heat some oil, throw in the green beans, potatoes, and spices, and make a 20-minute Instant Pot green beans recipe (stove-top directions included as well)!
So if you’re looking for a new healthy instant pot recipe, an easy vegan Indian curry to add to your dinner rotations, or an excuse to try yard long beans for the first time, whip up this dry Indian green bean curry with potatoes! It’s filling, healthy, gluten-free, and the perfect vegetable dish. Enjoy it with some cooked rice, pulao, naan, or fresh roti, and serve it with a side of lentil soup for a complete meal!
More Vegan Curry Recipes!
For some additional easy curry recipes, check these out:
- Black Eyed Peas Curry (Instant Pot option)
- 5-Ingredient Green Coconut Curry w/Corn
- Pav Bhaji Masala
- Chole (Chickpea Curry)
- Cauliflower Tikka Masala
- Easy Curried Okra
- Indian Spice Stuffed Eggplants & Potatoes
- Tomato Sev Curry
- Roasted Smoked Eggplant Curry
If you like this recipe or post, be sure to leave a comment and use the rating field! You can also tag me on Instagram with any re-makes, @vegetariangastronomy so I don’t miss it, as I love sharing them on Re-Make Fridays! Or you can help me spread the word about my recipes on Pinterest and Facebook!
Easy Indian Green Bean Curry with Potatoes (Instant Pot option)
- 3.5 cups long green beans , chopped (see notes below)
- 2 small potatoes
- 2 teasp cooking oil
- 1/2 teasp mustard seeds
- 1/4 teasp asafoetida , optional
- 3 cloves garlic , optional
- 1/2 teasp ground turmeric
- 1/4 teasp cayenne powder , or red chili powder (optional)
- 2.5 teasp ground coriander , see notes
- 1/2 teasp ground cumin
- 1/4 cup water , divided
- salt , to taste
- fresh lemon juice , to taste
- fresh cilantro , finely chopped for garnish
- Trim and discard both ends of the green beans.
- Working with as many green beans as you can at once, chop them into small pieces (1/4-in long or smaller).
- Peel and dice the potatoes into ~3/4-in cubes (you can leave the skin on if you prefer).
- Select the Saute button (normal) on the Instant Pot or heat a non-stick pan on medium heat.
- Add and heat the cooking oil, then add the mustard seeds, asafoetida, and minced garlic (if using). Fry for a few seconds.
- Add the chopped green beans, diced potatoes, ground turmeric, red chili powder (if using), and 1/4 teasp salt (add more later). Mix well.
- For Instant Pot Method: Add all the water, mix well, and close the Instant Pot lid. Select the Pressure Cook button to cook on high pressure. Set the timer for 2 minutes. When the time is up, allow the pressure to release naturally for only 5 minutes, and then manually release the rest of the pressure. Open the lid and set to Saute mode again (normal).
- For Stove-top Method: Add half the water, cover the pan with a lid, and cook on medium-low heat until the potatoes and green beans are cooked and tender (about 10-15 minutes, potatoes should remain intact). Stir occasionally. During this time, if the water dries out, be sure to add 1 tbsp at a time as needed to cook and keep the green beans and potatoes from sticking to the pan.
- Once the green beans and potatoes are cooked and tender, add the ground cumin and ground coriander.
- Mix well and cook uncovered on medium heat for an additional 2-3 minutes. Stir occasionally and burn off most of the excess liquid remaining.
- Add salt to taste and a small amount of freshly squeezed lemon juice. Mix and garnish with finely chopped fresh cilantro.
- Serve hot with rice, Naan, or roti.
- Omit if you do not have this spice.
- Although this powder is naturally gluten-free, it is almost always manufactured by diluting it significantly with wheat flour. There are some brands you can find that make it with rice flour. If you are uncertain and have a strict gluten-free diet, then omit this ingredient.