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Easy Indian Green Bean Curry with Potatoes (Instant Pot option)

This easy 20-minute Indian green bean curry with potatoes is healthy, gluten-free, and the perfect vegetable dish. 

Course Main Dish, Side Dish
Cuisine Gluten-Free, Indian, Vegan
Keyword easy indian curry, green beans recipe, vegan instant pot recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 5 servings
Calories 99 kcal
Author Anjali Lalani

Ingredients

US Customary - Metric

Instructions

  1. Trim and discard both ends of the green beans.

  2. Working with as many green beans as you can at once, chop them into small pieces (1/4-in long or smaller).

  3. Peel and dice the potatoes into ~3/4-in cubes (you can leave the skin on if you prefer).

  4. Select the Saute button (normal) on the Instant Pot or heat a non-stick pan on medium heat.

  5. Add and heat the cooking oil, then add the mustard seeds, asafoetida, and minced garlic (if using). Fry for a few seconds. 

  6. Add the chopped green beans, diced potatoes, ground turmeric, red chili powder (if using), and 1/4 teasp salt (add more later). Mix well. 

  7. 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).

  8. 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.

  9. Once the green beans and potatoes are cooked and tender, add the ground cumin and ground coriander.

  10. 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. 

  11. Add salt to taste and a small amount of freshly squeezed lemon juice. Mix and garnish with finely chopped fresh cilantro.

  12. Serve hot with rice, Naan, or roti. 

Recipe Notes

Long Green Beans - For this Gujarati recipe, I specifically love using the yard long beans if I can make my way to my local Asian market. But you can easily sub for any other green bean variety.

 

Spices - Asian stores sometimes have both ground cumin and ground coriander combined into one spice packet. If this is the case, add the sum of the combined amount. 

 

Asafoetida (hing)

 

Kid-Friendly Version - Omit the cayenne or red chili powder if needed. 

Nutrition Facts
Easy Indian Green Bean Curry with Potatoes (Instant Pot option)
Amount Per Serving
Calories 99 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Sodium 1mg0%
Potassium 7mg0%
Carbohydrates 14g5%
Protein 6g12%
Vitamin C 24mg29%
Calcium 123mg12%
Iron 4.4mg24%
* Percent Daily Values are based on a 2000 calorie diet.