Green Beans and Potato
Green Beans and Potato
5 from 42 votes
Green beans and potatoes curry is a delicious Indian curry cooked with soft potatoes and crispy green beans. Best served with hot chapattis or for a gluten-free meal pair it with steamed rice.
Green Beans Potato Curry

Curries are a quintessential comfort food, offering a delightful blend of flavors and spices that warm the soul.

Among the myriad of curry recipes, one that stands out for its simplicity and robust taste is the Green Beans and Potato Curry.

This recipe, originating from the heart of Indian cuisine, brings together the freshness of green beans, the hearty texture of potatoes, and a symphony of aromatic spices to create a dish that’s both satisfying and nourishing.

Green Beans and Potato Curry, though deeply rooted in Indian culinary traditions, has gained popularity worldwide for its ease of preparation and wholesome ingredients.

With just a handful of pantry staples and a few minutes of cooking, you can whip up a flavorful curry that’s sure to impress even the most discerning palates.

While the recipe itself is straightforward, its history is rich with cultural significance. In Indian households, curries are not merely meals; they are a reflection of heritage, passed down through generations.

Green Beans and Potato Curry embodies this tradition, offering a taste of home and a glimpse into the culinary tapestry of India.

Despite its cultural heritage, Green Beans and Potato Curry is accessible to cooks of all skill levels.

Expert Tip: For extra flavor, toast the cumin seeds in the hot oil until fragrant before adding the other ingredients.


Oil: A conductor of heat and a carrier of flavour, oil is the invisible force that allows our ingredients to reach their full potential. While we’re using a neutral oil here, you could opt for coconut oil for a tropical twist or mustard oil for a traditional Indian zing.

Green Beans: Crispy, vibrant, and full of life. They not only add colour but also provide a contrasting texture to the dish. If green beans are not your thing, try substituting with asparagus or snow peas.

Potatoes: Ah, the humble spud! In this recipe, potatoes act as a sponge, soaking up all those magnificent spices and creating a rich, hearty base. Fancy something a little more health-conscious? Sweet potatoes are an excellent alternative.

Garlic Cloves: The aroma! The punch! Garlic is the zesty comic relief in this drama of flavours. It infuses the oil, setting the stage for the rest of the ingredients. You can always opt for garlic paste if you’re short on time.

Onions: This ingredient adds a layer of sweetness and complexity to our curry. If you’re trying to dodge onions, shallots or leeks could step in and still let the dish shine.

Tomatoes: These add tanginess and a bit of liquidity, making our curry more than just a dry stir-fry. If fresh tomatoes aren’t available, canned or even tomato puree can work in a pinch.

Cumin Seeds (Jeera): These tiny seeds pack a punch, adding a unique earthiness and aroma to our curry. Don’t have cumin seeds? Cumin powder can fill in, albeit with a slightly diminished aromatic profile.

Salt: The great harmoniser. It elevates the inherent flavours of our veggies and spices, making everything pop. Pink Himalayan or sea salt could add a gourmet touch if you wish.

Chilli Powder: Heat seekers, rejoice! Chilli powder is what gives our curry its kick. Don’t love the heat? Paprika provides colour without setting your mouth on fire.

Garam Masala: This blend of spices is like the closing chapter, rounding off our curry in a warm embrace. If you don’t have garam masala, a mix of cinnamon, cardamom, and cloves could offer a similar hug.

Cumin Powder: It adds a robust earthy flavour, echoing the whole cumin seeds used earlier in the recipe. If you’ve already used cumin seeds, feel free to skip this or swap it with coriander powder for a different nuance.

Turmeric Powder (Haldi): This golden spice adds colour and an earthy undertone. It’s not just for looks; it’s a superfood! No turmeric? A pinch of saffron could add a luxurious twist, both in colour and flavour.

Expert Tip: Don’t overcook the vegetables; they should be tender but still have a slight bite to them for the best texture.

Serving Suggestions

  • Rice Varieties: Opt for fragrant basmati rice, jasmine rice, or long-grain white rice as accompaniments to soak up the flavorful curry sauce. You can also try brown rice or quinoa for a healthier alternative.
  • Bread Options: Besides naan and chapatti, explore other Indian bread varieties like paratha, puri, or roti to complement the curry. If you prefer non-Indian options, crusty baguette slices or fluffy dinner rolls also pair well.
  • Garnish Choices: Elevate the presentation and flavor of the curry with a variety of garnishes. Freshly chopped cilantro, mint leaves, or thinly sliced green onions add a pop of color and freshness. For a creamy finish, top with a dollop of yogurt or a swirl of coconut milk.
  • Side Dish Ideas: Create a balanced meal by serving the curry alongside a selection of side dishes. Consider traditional Indian sides like cucumber raita, mango chutney, or mixed pickle for added texture and tanginess. Alternatively, opt for a simple side salad of mixed greens with a zesty vinaigrette.
  • Spice Pairings: Balance the heat of the curry with cooling condiments and beverages. Offer a side of cooling cucumber slices or yogurt-based cucumber raita to soothe the palate. Pair the meal with a refreshing beverage such as mango lassi, sweet iced tea, or sparkling water with lime.
  • Presentation Tips: Impress your guests by presenting the curry in a decorative serving dish garnished with a sprinkle of toasted sesame seeds or crushed peanuts for added crunch. Arrange the accompaniments neatly on a platter or in individual bowls for an inviting spread.
  • Family Style or Individual Servings: Depending on the occasion, decide whether to serve the curry family-style, allowing guests to help themselves, or portion it into individual servings for a more formal presentation. Provide serving utensils and extra condiments for guests to customize their meals according to their taste preferences.

Expert Tip: Feel free to add other vegetables such as carrots or bell peppers to customize the curry to your liking.

Frequently Asked Questions

Can I use frozen green beans and potatoes instead of fresh?

Absolutely! Frozen green beans and potatoes are convenient alternatives and work well in this recipe. When using frozen vegetables, be sure to thaw them before adding them to the curry. Adjust the cooking time accordingly, as frozen vegetables may cook faster than fresh ones.

Is this curry spicy?

The level of spiciness can be adjusted to suit your taste preferences. The recipe calls for a moderate amount of chilli powder, but you can increase or decrease it according to your desired heat level. Remember, you can always start with less chilli powder and add more gradually as you taste and adjust the seasoning.

Can I make this curry ahead of time?

Yes, this curry can be made ahead of time and reheated before serving. In fact, the flavors often develop even more depth when allowed to meld together overnight. Simply store the cooled curry in an airtight container in the refrigerator. When ready to serve, reheat gently on the stovetop or in the microwave until heated through.

Can I substitute any of the spices?

While the combination of spices in this recipe is traditional, feel free to customize it to your liking. You can experiment with different spice blends to create your own unique flavor profile. If you don’t have a particular spice on hand, you can omit it or substitute with a similar spice that you prefer.

How long will leftovers keep in the refrigerator?

Leftover Green Beans and Potato Curry can be stored in an airtight container in the refrigerator for up to 3-4 days. Be sure to allow the curry to cool completely before transferring it to the refrigerator. When reheating leftovers, add a splash of water or broth to help loosen the sauce and prevent it from drying out.

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Green Beans Potato Curry

Green Beans and Potato Curry

by Nabeela Kauser
Green beans and potatoes curry potatoes is a delicious Indian curry cooked with soft potatoes and crispy green beans lathered in a spicy masala. Best served with hot chapattis or for a gluten-free meal pair it with steamed rice.
5 from 42 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine Indian, Pakistani
Servings 4
Calories 249 kcal


  • 50 ml Oil
  • 400 g Green Beans
  • 400 g Potatoes
  • 4 Garlic Cloves
  • 1 Onions
  • 2 Tomatoes
  • 1 tsp Cumin Seeds Jeera
  • 1 tsp Salt
  • 1 tsp Chilli Powder
  • 1 tsp Garam Masala
  • 1 tsp Cumin Powder
  • 1 tsp Turmeric Powder Haldi
  • 100 ml Water


  • Heat up the oil in a pan on medium heat until hot
  • Add the whole cumin seeds then sauté for 1-2 minutes until fragrant
  • Add the finely chopped garlic cloves then sauté for another minute until fragrant
  • Add the finely diced onions and cook for 4-5 minutes on medium heat until softened
  • As the onions are cooking finely dice the tomatoes then add into the pan before cooking for 3-4 minutes
  • Add the potatoes and green beans into the pan and stir fry for 5 minutes until crispy
  • Add the salt, chilli powder, turmeric powder, and cumin powder then cook the spices for 3-4 minutes
  • Add the water then give it a mix before covering and cook for 8-10 minutes
  • Add the garam masala and serve warm with a side of homemade chapatti and enjoy!



Nutritional facts:
The provision of nutritional information is done merely as a courtesy and should not be taken as a guarantee.


Calories: 249kcalCarbohydrates: 32gProtein: 5gFat: 13gSaturated Fat: 1gTrans Fat: 0.05gSodium: 609mgPotassium: 870mgFibre: 7gSugar: 7gVitamin A: 1366IUVitamin C: 44mgCalcium: 80mgIron: 3mg
Keyword Cooking, Curry, Food, Green Beans, Potato, Recipe, Vegan, Vegetables, Vegetarian
Tried this recipe?Mention @CookwithNabeela or tag #CookwithNabeela!



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Latest comments (3)

Very tasty! I wanted something other than my typical coconut milk-based curry and this was very good. I used fresh green beans, Yukon Gold potatoes and all I had were cherry tomatoes (the ones that come in the little plastic dome) and it worked great. I could see using cauliflower and garbanzo beans in this same sauce. Bookmarking this one!

Nabeela Kauser

5 stars
Thank you so much for your lovely comment. You could certainly try to add different vegetables and experiment 🙂

Cook with Nabeela

Hi, I'm Nabeela!

I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.

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