Green Beans and Potato Curry
Featuring green beans, potatoes, and a medley of Indian spices, this recipe offers a side dish that pairs beautifully with both Indian meals and Western favorites. The dish comes together quickly, with simple stovetop or Instant Pot instructions, making it ideal for busy weeknights or gatherings. Finished with fresh cilantro and lemon juice, it’s a vibrant addition to any table.
Equipment
- One Set of measuring cups
- Set of Measuring Spoons
- Cutting Boards and Knives
- Instant Pot
Ingredients
- 1 pound green beans trimmed and cut into 1-inch pieces (about 3 cups)
- 1 cup potatoes, about 2 medium size peeled and cut into ½-inch cubes
- 2 tablespoons oil
- 1 teaspoon salt or to taste
- Few tablespoons water if needed
- 1/2 cup chopped tomatoes about 2 small
- 1 cup onion thinly sliced
Ground Spices
- ½ teaspoon ground turmeric
- 1 teaspoon Kashmiri red chili powder or paprika
- 1 teaspoon ground coriander or fennel powder
Whole Spices
- 1 teaspoon cumin seeds
- 1 bay leaf
- 2 whole cloves
Garnish
- Toasted nuts
- Fried onions
- ¼ cup cilantro finely chopped
Instructions
Instant Pot Instructions
- Turn the Instant Pot to sauté mode and heat the oil.
- Add cumin seeds and allow them to sizzle. Add the bay leaf and whole cloves, stirring briefly.
- Add sliced onions and sauté for a couple of minutes until softened.
- Mix in the tomatoes, green beans, potatoes, and ground spices. Stir everything well to combine.
- Pressure cook for 8 minutes, followed by a quick release.
- Open the Instant Pot, squeeze lemon juice over the mixture, and mix gently.
- Garnish with chopped cilantro and serve.
Stove-Top Instructions
- Heat Oil: Heat the oil in a deep skillet or saucepan over medium heat.
- Sizzle Whole Spices: Add cumin seeds and allow them to sizzle. Then, add the bay leaf and whole cloves, stirring briefly until aromatic.
- Cook Onions: Add the sliced onions and sauté for 2-3 minutes until softened and translucent.
- Add Vegetables and Spices: Mix in the chopped tomatoes, green beans, potatoes, and ground spices. Stir everything well to coat the vegetables evenly with the spices.
- Add ½ cup of water (or as needed) to help the vegetables cook. Cover the pan with a lid and let it simmer over medium heat for 10-12 minutes, or until the potatoes and green beans are tender. Stir occasionally to prevent sticking, and add more water if required.
- Garnish: Sprinkle with chopped cilantro, fried onions , or any topping of your choice, and serve.
Notes
1. Customizing Spice Levels
Adjust the amount of Kashmiri red chili powder or paprika to suit your spice tolerance. For a milder dish, reduce the chili powder or substitute with a pinch of smoked paprika for a different flavor profile. 2. Cooking Potatoes Evenly
Cut the potatoes into uniform ½-inch cubes to ensure they cook evenly alongside the green beans. Larger chunks may take longer to cook and can affect the texture of the dish. 3. Add Water Cautiously
Whether cooking on the stovetop or in an Instant Pot, add water sparingly to avoid making the dish too watery. The goal is to achieve a lightly coated consistency, allowing the spices to cling to the vegetables. 4. Make It a Complete Meal
Turn this side dish into a main course by adding cooked chickpeas, tofu, or paneer for added protein. These additions pair wonderfully with the existing flavors. 5. Storage and Reheating
This dish can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to refresh the consistency.
Adjust the amount of Kashmiri red chili powder or paprika to suit your spice tolerance. For a milder dish, reduce the chili powder or substitute with a pinch of smoked paprika for a different flavor profile. 2. Cooking Potatoes Evenly
Cut the potatoes into uniform ½-inch cubes to ensure they cook evenly alongside the green beans. Larger chunks may take longer to cook and can affect the texture of the dish. 3. Add Water Cautiously
Whether cooking on the stovetop or in an Instant Pot, add water sparingly to avoid making the dish too watery. The goal is to achieve a lightly coated consistency, allowing the spices to cling to the vegetables. 4. Make It a Complete Meal
Turn this side dish into a main course by adding cooked chickpeas, tofu, or paneer for added protein. These additions pair wonderfully with the existing flavors. 5. Storage and Reheating
This dish can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to refresh the consistency.