This healthy and one-pot side dish is perfect with hot rotis, parathas, naan or puris and is a one-bowl meal with some hot steamed rice.
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USING A PRESSURE COOKER FOR QUICK MEALS:
I am loving my Instant Pot and have so much fun churning out dishes using a pressure cooker, be it the electric cooker IP or a stove top Indian steel pressure cooker. Normally, I would make this green beans and aloo/potato curry on the stove top in a wok or saucepan, but when there is a pressure cooker, it becomes super easy, hands off and much, much quicker without compromising on taste or flavor! Just add the ingredients, pressure cook for just a bit and voila! Delicious Indian spiced curry ready in a jiffy to be enjoyed with some flat breads, plain rice or jeera rice or even some soft and fresh or toasted slices of bread.
BASIC SIMPLE INGREDIENTS NEEDED TO MAKE PRESSURE ALOO GREEN BEANS CURRY:
Fresh green beans of course – choose tender green beans and cut into fairly medium sized pieces; frozen would do too Potatoes/aloo – Peeling or not peeling is your choice. Just cut into medium sized chunks which are not too small and not too big. Too small and they will mush up in the pressure cooker. Too big and by the time they cook, the beans would have turned too soft Any cooking oil; or even a mixture of ghee and oil if not vegan Jeera or cumin seeds Finely chopped onions – red, white or yellow, use your favorite Ginger garlic paste – use freshly made or even store bought bottled or from a jar. You can even grate some fresh ginger and garlic which adds a bit of freshness to any dish and always the best Tomatoes – you can use fresh tomatoes, but finely chop them or canned crushed tomatoes or tomato puree work perfect too Spices – turmeric powder, black pepper powder (do add black pepper powder whenever you use turmeric in any dish as this helps in easy and faster absorption of “curcumin” present in turmeric which has immense health benefits and which is why you add turmeric!), Kashmiri red chili powder or cayenne pepper and finally my favorite, a store bought MDH brand Shahi Paneer Butter Masala powder (you can use your favorite curry powder or garam masala powder or even some freshly ground coriander powder and cumin powders) Hot water – about ½ cup for Instant Pot and a bit more for the stove top pressure cooker; maybe about ¾ to 1 cup (to prevent the bottom of the pan drying up and burning before the pressure builds up); using hot water hastens the building up of pressure Optional add ins: Freshly chopped cilantro/coriander leaves, coconut milk or cream
Just saute the aromatics and spices with tomatoes, stir in the veggies, salt to taste and water and pressure cook for just a few minutes. Open the pan immediately, mix and enjoy!
TIPS TO MAKE IN THE PRESSURE COOKER:
Cut the veggies into medium sized chunks or pieces and not too small or big Do not add too much water, just enough to cover the veggies. The stove top pressure cooker will need a bit more. Once cooked, release pressure immediately lest the veggies overcook and then open the pan.
SERVING SUGGESTIONS:
This delicious curry is a vessel to dip your flat breads be it rotis, parathas, naan or even some fried puris! I could thoroughly enjoy with some hot steamed rice as well. Have none of these? Then just toast some bread (or use fresh slices), tear and scoop up the curry to enjoy a quick and satisfying meal! Want to make it creamier? Then stir in some coconut milk or fresh cream. This is totally optional. Whenever your curry seems a bit too spicy, stirring in some coconut milk or fresh cream totally tones down the spice level not to mention making it more creamier and smoother to the palate! Now, isn’t this a fun and delicious Indian curry to make? Enjoy making this easy peasy Indian vegetable curry Foodies and Happy Eating! If you do happen to make it, do not forget to share your thoughts or comments in the box below or share on Instagram tagging me @curryandvanilla16 or even on my Facebook page.
Here are some flat breads you can enjoy with this curry:
Sweet Potato Parathas Methi Laccha Parathas Tomato Puris Kale Parathas
Happy Cooking and Eating!
Step-wise Instructions to make PRESSURE COOKER ALOO GREEN BEANS:
Wash, drain and chop green beans into ½ inch pieces. Thoroughly wash potatoes, peel and chop into medium sized cubes. Finely chop red onions (or white or yellow would do too) and set aside. If using fresh tomatoes, chop finely and set aside.
TO MAKE ALOO GREEN BEANS IN AN INSTANT POT:
Turn the IP to saute mode and add oil. Once hot, add 1 tsp jeera and ½ chopped onions. Fry until the onions turn slightly soft, about 1 minute. Add 1 tbsp ginger garlic paste and saute again for a few seconds until the raw smell of these aromatics reduces. Stir in ¼ cup crushed tomatoes (or fresh 2 medium chopped tomatoes) along with ½ tsp haldi, dash of black pepper powder, 1 tsp Kashmiri red chili powder and 1 tsp mixed spice masala; gently mix and continue to fry, stirring continuously until the fat or oil separates from the mixture. This is an indication the spices have fried well. (At any point, if you feel the bottom of the pot is burning or the spices are coating it, turn off the IP and turn it on again after you have scraped the bottom. This step is crucial to avoid any “BURN” signal later on while pressure cooking) As soon as you see that the spices and tomatoes are well sautéed, add the chopped green beans, potatoes and salt to taste. Mix well.
Now, add ½ cup hot water and mix again.
Mix well, taking care to deglaze the pot well. Close the IP and turn vent to seal. Pressure cook on LOW for exactly 3 minutes and then quick release the pressure. Open the pressure pan when the seal has dropped.
Sprinkle with chopped cilantro, mix well and serve hot.
TO MAKE IN A STOVE TOP PRESSURE COOKER:
Heat oil in the pressure pan and once hot, add the jeera and onions. Fry until slightly soft and then add ginger garlic paste. Sauté for a few seconds. Tip in the tomatoes, ½ tsp haldi, dash of black pepper powder, 1 tsp Kashmiri red chili powder and 1 tsp spice masala powder. Mix well and saute again on medium heat, stirring continuously until the oil starts to separate. Stir in 1 ½ cups chopped green beans, 1 ½ cups potatoes, salt to taste and ¾ to 1 cup of hot water.
Mix well and pressure cook for 2 whistles and then immediately remove from stove.
Once the pressure drops, open, garnish with cilantro and serve.
SERVINGS SUGGESTIONS:
If you want a creamier curry, just add 2 tbsp of coconut milk, mix, simmer for a minute and serve hot! If not vegan, you can add fresh cream too.
Mix well, simmer for a minute or so and enjoy!
This delectable 15 minute curry goes so well with any Indian flat bread like rotis, parathas or even naan. If you are a rice kinda person, just enjoy with a hot bowl of steaming hot rice!
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