Authentic Beans Potato Recipe – Indian Style Vegetable Curry

Last Updated on 3 months by Neha Deshmukh

Authentic Beans Potato Recipe – Indian Style Vegetable Curry

Hey everyone! If you’re anything like me, you’re always on the lookout for comforting, flavorful vegetable dishes that are relatively easy to whip up. This beans and potato curry (or sabzi, as we call it at home) is exactly that! It’s a staple in many Indian households, and honestly, it’s one of the first things I learned to make when I started cooking. It’s just…home.

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s packed with flavor, incredibly satisfying, and uses simple ingredients you probably already have in your pantry. Plus, it’s a fantastic way to get your veggies in! It’s a hearty, warming dish perfect for a weeknight dinner or a special occasion. And the best part? It’s totally customizable to your spice preference.

Ingredients

Here’s what you’ll need to make this delicious beans potato curry:

• 500 grams beans, chopped into 1-inch pieces
• 3 medium potatoes, peeled and cubed
• 3 tablespoons oil (I prefer mustard oil for an authentic flavour, but any cooking oil works!)
• 2 medium onions, sliced
• 2 slit green chillies
• Salt to taste
• 1 teaspoon red chilli powder
• 0.25 teaspoon turmeric powder
• 0.5 teaspoon ginger-garlic paste
• 3 chopped tomatoes
• 2 tablespoons fresh coriander leaves, chopped
• 1 tablespoon methi (fenugreek) leaves, chopped
• 0.25 cup water

Ingredient Notes

Let’s talk ingredients for a sec!

• Beans: You can use different types of beans for this recipe. French beans (the thin, green ones) are traditional, but broad beans or even runner beans work beautifully too.
• Methi (Fenugreek) Leaves: Methi adds a lovely, slightly bitter flavour that’s so characteristic of Indian cooking. If you can’t find fresh, you can use 1 teaspoon of dried methi leaves, but the fresh ones are really worth seeking out.
• Oil: Traditionally, this dish is made with mustard oil, which gives it a unique pungent flavour. However, vegetable oil, canola oil, or even sunflower oil work just fine if you prefer.
• Spice Level: Feel free to adjust the amount of red chilli powder to your liking. I usually add a little extra because my family loves a bit of heat!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and chop your beans into roughly 1-inch pieces. Peel and cube the potatoes – about the same size as the beans.
2. Heat the oil in a pressure cooker over medium heat. Add the sliced onions and slit green chillies. Sauté until the onions soften and turn golden brown. This usually takes about 5-7 minutes.
3. Now, add the salt, red chilli powder, turmeric powder, and ginger-garlic paste. Cook for another 2-3 minutes, stirring constantly, until the oil starts to separate from the mixture. This is a key step – it really builds the flavour base!
4. Add the chopped beans and potato cubes to the pressure cooker. Mix well to coat them in the spice mixture. Cook for about 5 minutes on medium heat, stirring occasionally.
5. Stir in the chopped tomatoes. Cover the pressure cooker and cook for 5-10 minutes, or until the tomatoes soften and become mushy.
6. Add the water, fresh coriander leaves, and methi leaves. Give everything a gentle mix.
7. Close the pressure cooker lid and cook on medium flame for 2 whistles.
8. Once the pressure has released naturally, open the lid and simmer the curry uncovered for a few minutes if you prefer a thicker gravy.
9. Serve hot with roti or steamed rice!

Expert Tips

• Don’t overcrowd the pressure cooker. If you’re making a large batch, cook it in two batches.
• For a richer flavour, you can add a tablespoon of ghee (clarified butter) at the end of cooking.
• Make sure the potatoes are cooked through before serving.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure your oil doesn’t contain any animal products.
• Spice Level Adjustment: For a milder curry, reduce the amount of red chilli powder or remove the green chillies altogether. For a spicier kick, add a pinch of cayenne pepper.
• Pressure Cooker vs. Pot Cooking: No pressure cooker? No problem! You can make this in a regular pot. Just increase the cooking time to about 30-40 minutes, or until the beans and potatoes are tender. Add a little more water if needed to prevent sticking.
• Festival Adaptations: During Navratri or Vrat (fasting periods), you can skip the onions and garlic to make a vrat-friendly version.

Serving Suggestions

This beans potato curry is fantastic with:

• Warm rotis or parathas
• Steamed rice
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

1. What type of beans work best in this recipe?

French beans are traditional, but feel free to experiment with other varieties like broad beans or runner beans.

2. Can I make this recipe without a pressure cooker?

Absolutely! Just cook it in a pot for a longer time until the beans and potatoes are tender.

3. How can I adjust the spice level of this dish?

Reduce or increase the amount of red chilli powder, or add/remove the green chillies.

4. What is methi and can I substitute it?

Methi is fenugreek leaves. If you can’t find it, you can use 1 teaspoon of dried methi leaves, but fresh is best.

5. Can this curry be made ahead of time?

Yes, you can make it a day or two in advance. The flavours actually develop even more overnight!

6. What is the best way to serve this dish to guests?

Serve it with a variety of sides like roti, rice, raita, and salad for a complete and satisfying meal.