This is such an easy recipe that I did not even bother to show the steps! This is the simple North Indian Green Beans subzi recipe, where we don’t add onions or tomatoes while cooking green beans. We simply add tempering with cumin seeds and some basic spices. I also make my indian asparagus stir fry in the same way.
Green Beans Nutrition
We usually find green beans in the produce section of the local store and treat them as part of the vegetable family. However, in a more science-based context, green beans rightfully belong in the beans & legumes family. They have a very similar nutritional profile to legumes, such as they both provide concentrated amounts of fiber, folate, and numerous minerals. A one-cup serving of cooked green beans provides about 45 calories and 10 grams of carbs. For more delicious bean recipes, check out my 8 Amazing Indian Bean Recipes collection. Also, check out my Instant Pot Steamed Green Beans, Green Beans Poriyal, and Air Fryer Asian Green Beans recipe.
Tips to make Potato & Green Beans in Instant Pot
We add very little water when making this dish, as we want a dry stir fry kind of result. Pressure cook for just 2 minutes and then quick release the pressure so that the potatoes and beans don’t overcook. I added both green beans and potatoes to this recipe. To make it paleo, you can skip the potatoes and make only green beans. You can certainly make this in a saucepan. Just allow a few extra minutes for cooking. Cover with a lid, which will help to expedite the cooking.
This is Indian Green bean curry. It is healthy, vegan & gluten-free. It works great as a vegetable side dish. Enjoy it with some rice, naan, or roti, along with a side of lentil soup (dal). If you like this recipe, do check out other Indian vegetable recipes made in the Instant Pot:
Aloo Matar (Potato & Green Peas Curry) Aloo Gobi (Potato & Cauliflower Curry) Patta Gobi Matar (Cabbage & Peas Curry) Aloo Simla Mirch (Potato & Bell Pepper Curry)
