15 Minutes Indian Green Beans Curry





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This vegan Indian style green beans curry only needs 15 minutes and 4 easy steps to make  in an instapot or a regular pan. An easy healthy vegetarian dish to add to your repertoire . 

This beans and potatoes curry is an classic example that brushes aside the myth that all Indian food is complicated.

With just a handful of fresh ingredients and spices you can stir this easy french beans curry Indian style in matter of minutes.

This type of Indian beans and potato curry, also known as ‘Beans and Alu ki sabzi’ in Hindi, is made as a regular vegetarian Indian curry eaten with rotis or plain boiled rice.

Ingredients Needed to Make Vegan Green Beans Curry

One of the reasons that this dish can easily be made on any weeknight is that it requires limited ingredients and regular spices.

Here is what you will need:

Fresh Ingredients 

Fresh green beans or French beans  – 250 grams, chopped into small pieces.
Potatoes – 2 medium , cut into small cubes, use sweet potatoes for a low carb version.
Tomatoes – 1, cut into cubes
Green Chillies – 1 or 2. If you not like the heat then skip using it or use whole without cutting it open.
Coriander leaves – A large handful, this really gives the dish an herby aromatic flavour.

Water or vegetable stock – 1/2 cup, use 1/2 a cube of veg stock and add it to water if you wish.

Pantry Items 

Sugar – 1/2 tsp, optional you can omit using sugar if you wish or use fruit sugar or sugar free instead. A bit of sweet balances the taste well.
Salt to taste
Ghee – 3 tsp. You can use butter instead.


Asafoetida – 3/4 tsp, this is a typical Indian spice which can be bought from any Indian grocery store or online shop. It has a multitude of benefits and uses for cooking which you can read here. Use mustard seeds or curry leaves as a substitute ingredient. 
Cumin seeds – 1 tsp
Turmeric – 1 tsp

Difference Between Green Beans and French Beans

You can make this recipe using either french beans or green beans or any type of beans.

How does that matter or what  if the difference?

There are many different varieties of beans available in the market. Including yellow beans, snap beans, broad beans, long beans and many others with fancy names.

Classified as ‘beans’ they all are different in taste and cooking capability.

Green beans are the general name given to the variety of fresh beans (green in colour) sold in the market.

French beans is also a type of green beans. The main difference is about its size and shape.

While Green beans are longer and can be curly with bigger seeds inside, French beans are more short, straight with smaller seeds.

French beans are comparatively tender to green beans.

So when it comes to cooking French beans you can simply blanch them in hot water, rinse under ice cold water to retain its colour and sprinkle some flavoured oil, salt and pepper and voila your family and friends will think you are a kitchen Goddess!

Or if you wish to serve something more exotic then make this easy French Beans Indian Curry and impress family and friends.

I have made this same Indian beans recipe with all types of beans and it tastes equally good.

How to Make Instapot Indian Beans and Potato Curry ( Stepwise cooking method with images)

Here is how to can make this easy delicious Indian style green beans and potato curry in instapot.


Heat the pressure cooker or instapot and add ghee. Once the ghee becomes warm add 2 tsp cumin seeds, green chillies (chopped or whole) and 1/2 tsp asafoetida powder.

2 spice beans and potato curry


Next add the chopped beans and potatoes and stir fry for 4-5 minutes along with the spices



Now add chopped tomatoes, turmeric powder, salt and sugar. Stir fry for another 3 minutes.

Green beans and alu curry


Now add 1/2 cup water, put the lid on the pressure cooker and let it cook on high for first 5 minutes . Lower heat and cook for 4 minutes more. Release pressure immediately after this time to stop the vegetables from over cooking.

Greens Beans curry in pressure cooker


Add an additional soon of butter or ghee, fresh coriander leaves and serve Indian style aromatic green beans and potatoes with rotis. parathas or even plain boiled rice.

Can You make This Dish Without Instapot

If you do not have a pressure cooker or an instant pot you can make this green beans curry in a regular pot as well.

It may take 5 minutes more but the steps and process are the same to follow.

Use a regular pan with a lid and cook on low flame. Depending on how thick you like the gravy to be you may need to add a little but more water.

But this is a semi dry dish so do not overdo on the liquid bit. Remember beans will release it’s own juices while cooking.

Cooking Tips For Making this Dish

  1. Use fresh tender green beans for better flavour.

  2. Do not add too much water as both beans and tomatoes are high on water content. Too much water will make  it too fluid and loose taste.

  3. Tender beans do not need a lot of time or water to cook. So the amount of water used will depend on how fresh and tender your vegetables are.

  4. It is very important to release the pressure and open the instapot after 5-8 minutes of cooking do stop the beans from getting overcooked. You can put the pressure cooker under running cold water to help release the pressure immediately.

  5. Do not add sugar if you are substituting with sweet potato. You can however add a little lemon juice to cut through the sweetness of sweet potatoes.

Easy Indian beans curry in pressure cooker

Buy Ingredients

All Spices can be bought easily with just one click. Freshly packed spices delivered straight to your door. Simply select one of the recommended online stores and start shopping from the convenience of your home without the need to look anywhere else.

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Other recipes with beans

15 minutes French beans with shredded coconut 

Sweet and Spicy Broad beans and Pumpkin Curry with coconut milk

Recipe Card For Indian Green Beans Curry

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Fresh Green Beans - 250 grams, cut small
Potatoes - 2 medium , cut into small cubes
Tomatoes - 1, cut into cubes
Green Chillies - 1 or 2, slit (optional)
Coriander leaves - A handful
Water or stock - 1/2 cup
Sugar - 1/2 tsp
Salt to taste
Ghee - 3 tsp
Spices Used
Asafoedita - 3/4 tsp
Cumin seeds - 1 tsp
Turmeric - 1 tsp
*Ingredients Needed


Heat 2 teasppon of ghee in the pressure cooker.
Add cumin seeds, asafoetida and green chillies and let it splutter for 10 secs.
Next add the beans and potatoes and stir it well for about 3 - 5 minutes.
Add chopped tomatoes, cumin powder, salt and sugar.
Stir it well with the vegetables.
Add 1/2 cup water and cover the lid of the pressure cooker and let it cook for about 8 minutes.
Remove from heat and release the pressure by putting the cooker under cold running water to stop the vegetables from getting over cooked.
Add fresh coriander leaves and another spoon of ghee and serve hot with chappatis or rice.