This Indian green bean curry with potatoes is a simple, homestyle dish that’s wholesome, comforting, and full of flavor.

It’s lightly spiced, easy to prepare, and pairs beautifully with rice, roti, or naan.

Why You’ll Love This Recipe

It’s a quick and budget-friendly vegetarian curry that uses everyday pantry spices.

The dish is versatile—you can make it in an Instant Pot or on the stovetop.

The combination of tender potatoes and green beans creates a satisfying balance of textures.

It’s naturally vegan and gluten-free, making it perfect for most diets.

What You’ll Need (Ingredient Highlights)

Green beans bring freshness and crunch when cooked just right.

Potatoes add heartiness and make the dish more filling.

Mustard seeds and asafoetida create the authentic Indian flavor base.

Turmeric, coriander, and cumin add warm, earthy notes to the curry.

Fresh lemon juice and cilantro brighten up the final dish.

Pro Tips Before You Start

Cut green beans small (¼-inch pieces) for even cooking.

Don’t overcook the potatoes—they should be tender but intact.

If cooking on the stovetop, add water gradually to avoid a soggy curry.

Always finish with lemon juice—it enhances all the flavors.

How to Make Indian Green Bean Curry with Potatoes

Step 1 – Prep the veggies

Trim both ends of the beans and chop them into ¼-inch pieces.

Peel and dice the potatoes into ¾-inch cubes.

Step 2 – Build the base

Heat oil in an Instant Pot (Sauté mode) or a non-stick pan.

Add mustard seeds, asafoetida, and garlic if using. Sauté for a few seconds until fragrant.

Step 3 – Add veggies and spices

Stir in green beans, potatoes, turmeric, chili powder, and salt. Mix well.

Step 4 – Cook the curry

Instant Pot: Add all the water, pressure cook on high for 2 minutes, then release pressure after 5 minutes.

Switch to sauté mode.

Stovetop: Add half the water, cover, and cook for 10–15 minutes until tender, stirring occasionally and adding water as needed.

Step 5 – Finish with flavor

Once cooked, stir in coriander and cumin.

Cook uncovered for 2–3 minutes to reduce excess liquid.

Step 6 – Garnish and serve

Adjust salt, squeeze fresh lemon juice, and top with cilantro.

Serve hot with rice, naan, or roti.

What to Serve It With

Steamed basmati rice or jeera rice.

Soft naan or roti for scooping.

Yogurt or raita on the side for cooling balance.

Variations / Substitutions

Swap potatoes for carrots or cauliflower for variety.

Use ghee instead of oil for a richer flavor.

Add chopped tomatoes for a slightly tangy curry.

Storage & Leftovers

Refrigerate in an airtight container for up to 3 days.

Reheat on the stovetop with a splash of water.

This curry is not ideal for freezing, as potatoes can change texture.

FAQs

Can I skip the asafoetida?
Yes, it’s optional, though it adds a subtle depth of flavor.

Can I make this oil-free?
Yes, dry toast the mustard seeds and cook the veggies in water or broth.

Is it very spicy?
No, the heat is mild, but you can increase or decrease the chili powder.

What’s the best potato to use?
Waxy varieties like Yukon Gold hold their shape better than starchy potatoes.

Can I add protein?
Yes, chickpeas or tofu can be added for extra protein.

Final Thoughts

This Indian green bean curry with potatoes is a wholesome dish that proves you don’t need heavy sauces to create rich, satisfying flavor.

It’s quick, healthy, and a perfect weeknight dinner for the whole family.

The Boat Shed Kitchen

Indian Green Bean Curry – Potatoes

This Indian green bean curry with potatoes is a wholesome, comforting dish made with fresh beans, tender potatoes, and warm spices. Light yet flavorful, it comes together in under 30 minutes and pairs perfectly with rice, naan, or roti for a satisfying vegetarian meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Calories: 130

Ingredients Method Notes

Ingredients

  

• 3.5 cups long green beans chopped
• 2 small potatoes diced
• 2 tsp cooking oil
• ½ tsp mustard seeds
• ¼ tsp asafoetida optional
• 3 cloves garlic minced (optional)
• ½ tsp ground turmeric
• ¼ tsp cayenne or red chili powder optional
• 2½ tsp ground coriander
• ½ tsp ground cumin
• ¼ cup water divided
• Salt to taste
• Fresh lemon juice to taste
• Fresh cilantro chopped, for garnish

Method

 

1. Trim and chop green beans into ¼-inch pieces.
2. Dice potatoes into ¾-inch cubes.
3. Heat oil in Instant Pot or pan.
4. Add mustard seeds, asafoetida, and garlic. Fry briefly.
5. Add beans, potatoes, turmeric, chili powder, and salt. Stir well.
6. See full steps with tips & photos → https://theboatshedcafe.com/indian-green-bean-curry-potatoes/

Notes

For extra flavor, sauté onions along with garlic before adding the beans and potatoes.

Adjust cayenne to your spice tolerance or skip for a milder curry.

This dish keeps well—flavors deepen as it sits.