Green Beans and Potato
Green Beans and Potato
5 from 41 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

Let’s talk about Green Beans and Potato Curry, a dish that wears its heart on its sleeve—or rather, its spices in its aroma. This recipe is an unpretentious union of earthy potatoes, vibrant green beans, and a smorgasbord of spices that blend seamlessly. Trust me, it’s a little bit of India in a pot.

Originating from the diverse kitchens of India, this dish is a staple in many households, varying in flavour from state to state.

The spices provide a window into the culinary heritage of the subcontinent, where food is an art form and the kitchen is a sanctuary. You might find a peppery version in Delhi or a coconut-infused one in Kerala. Diversity is the spice of life, after all.

When it comes to difficulty, let’s not mince words: it’s as easy as pie—or should I say, curry? Ideal for both culinary novices and seasoned chefs, this recipe is accessible and doesn’t demand a treasure hunt in exotic food aisles.

If you’re looking to switch it up a little, variations abound. Love coconut milk? Go ahead and splash some in for a richer texture. Prefer your curry on the lighter side? Skip the potatoes and add more green beans. The stage is set, and you’re the star.

Let’s touch upon the cornerstone of this dish: the spices. Ah, the spices! They’re like an orchestra where each instrument plays a vital role. You’ve got your cumin seeds that pop and sizzle, your chilli powder that brings the heat, and your garam masala that rounds off the flavour profile like a fine conductor.

But let’s not forget our main ingredients: green beans and potatoes. These are not your run-of-the-mill, hide-in-the-background kind of veggies. Oh no. They’re the Bonnie and Clyde of the vegetable world—bold on their own but legendary together.

And the cooking process? Simplicity at its best. Sauté, fry, simmer and voila! You’ve got yourself a pot of curry that sings the ballads of India in every bite.

Shall we get cooking? This Green Beans and Potato Curry isn’t going to make itself. Grab your apron, summon your inner chef, and let’s turn that kitchen into a theatre of flavours. It’s curry time!

What Ingredients to Use & Why

Before diving into the breakdown of each tantalising ingredient that makes our Green Beans and Potato Curry the showstopper that it is, let’s pause and appreciate the symphony we’re about to compose.

Each ingredient has been carefully selected to harmonise with the others, leading your tastebuds on a culinary voyage. It’s like a well-written book, where each chapter adds depth to the story. So, shall we turn the page?

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.

There you have it—our cast of characters for this culinary masterpiece. Just like in any epic tale, each ingredient plays its role to perfection, creating a dish that’s far greater than the sum of its parts. Now that we’re on the same page, all that’s left is to let the cooking commence!

How to Serve Green Beans and Potato Curry for an Authentic Experience

Let’s talk about setting the stage, shall we? You’ve just spent time meticulously preparing a pot of fragrant Green Beans and Potato Curry.

Now, the final act involves serving it in a way that accentuates its beautiful nuances. It’s like picking the perfect frame for a masterpiece painting; the right accompaniments can make or break your dining experience.

The most authentic way to enjoy this dish is with a side of freshly made chapati or naan bread. Let’s not forget the charm of using your hands to break off a piece of bread and scoop up that curry goodness.

If you’re not into unleavened bread, a steaming bowl of Basmati rice can work wonders as well. Its fragrant grains soak up the curry’s flavours like a sponge.

Now, onto chutneys and pickles. A spoonful of mango chutney or a dash of lime pickle can add an extra layer of complexity to the dish. It’s like hitting the high note in a musical performance; it’s not necessary but oh-so memorable when executed correctly.

What about beverages? A cup of Masala Chai is a classic pairing, especially for an evening meal. The spicy undertones of the tea complement the richness of the curry, creating a well-rounded culinary experience.

Lastly, let’s consider the ambience. Candlelight, Indian classical music in the background, and maybe even some traditional Indian brassware for serving. It might sound extravagant, but trust me, little details like these transport your dining experience from every day to exotic.

Mastering the Art of Spice Layering in Green Beans and Potato Curry

Ever wonder why some curries taste flat while others sing in harmony, teasing your palate with every bite? The secret is in the layering of spices, and our Green Beans and Potato Curry is no exception. It’s like painting; you start with a base and add layers of detail until you achieve a masterpiece.

Our initial brush stroke comes with whole cumin seeds sautéed in oil. The hot oil extracts the essence from the seeds, creating a subtle base flavour that permeates the entire dish. It’s not flashy, but it’s a necessary foundation.

Next, we introduce garlic, the bold streak that wakes up the canvas. Garlic isn’t just about pungency; it adds depth. By sautéing it until it’s just fragrant, we ensure it doesn’t overpower the other spices but still adds a kick.

The spices—chilli, cumin powder, and turmeric—come into play, each with a specific role. Chilli for heat, cumin for earthiness, and turmeric for colour and subtle complexity. Think of these as the vibrant colours that bring the painting to life.

We then come full circle with the addition of garam masala, the final brushstroke that ties everything together. It adds a level of warmth and complexity, rounding off the other flavours and making the dish a unified whole.

The beauty of spice layering is that it allows each ingredient to shine while contributing to a larger, more intricate flavour profile. Like the final touch of varnish on a painting, it elevates the Green Beans and Potato Curry from good to unforgettable.

The Health Benefits of Ingredients in Green Beans and Potato Curry

The joy of eating something that not only tastes divine but also packs a nutritional punch! Our Green Beans and Potato Curry isn’t just a treat for the taste buds; it’s like a mini wellness retreat for your body. Let’s delve into the goodness each ingredient brings to the table—literally.

Starting with the green beans, these little green warriors are high in fibre and low in calories. They offer vitamins like A, C, and K along with essential minerals. No wonder they add that crisp texture to our curry; they’re practically bursting with health.

The potatoes, often misunderstood as mere carbs, bring their share of potassium and Vitamin C. Potassium is key for heart health and maintaining blood pressure. So while the spuds soak up those spices, they’re also delivering a dose of essential nutrients.

Let’s give a nod to garlic, shall we? This aromatic bulb is practically a superfood. Known for its immune-boosting properties, garlic contains compounds that have been linked to reducing blood pressure and even improving cholesterol levels.

And let’s not overlook our spices, the unsung heroes in the health department. Turmeric contains curcumin, a compound known for its anti-inflammatory properties. Cumin aids digestion, and chilli peppers contain capsaicin, a metabolism booster.

Every bite of this curry is like a handshake agreement between your culinary desires and your well-being. So go ahead, indulge in a second serving; it’s practically a health food!

Exploring Regional Variations of Green Beans and Potato Curry

You know a dish has universal appeal when you find variations of it across different cultures and regions. Our beloved Green Beans and Potato Curry is no exception; it’s like the little black dress of Indian cuisine—timeless, versatile, and adaptable.

In the northern parts of India, this curry might feature a rich base of cream or yogurt, adding a touch of decadence to the dish. The spices might lean more towards cardamom and cinnamon, taking the flavour profile to a slightly sweeter terrain.

Head south, and you might find the curry swimming in a pool of coconut milk, adding a tropical flair to the ensemble. The spices would be adjusted accordingly, with mustard seeds and curry leaves making a grand entrance.

In the western states, a dash of jaggery or sugar is not uncommon, lending a subtle sweetness that balances the heat of the chillies. It’s like adding a hint of mystery to an already complex storyline.

The eastern variation might include fish or shrimp paste, elevating the dish from a simple vegetarian fare to an indulgent seafood treat. The spices might lean heavily on fenugreek and nigella seeds, offering a different aromatic perspective.

The Green Beans and Potato Curry can wear many hats, suiting the taste preferences of diverse palettes. No matter where you are or what your personal preferences might be, there’s a version of this dish waiting to make your acquaintance.

Decoding the Vegan Alternatives for Green Beans and Potato Curry

Let’s address the vegan elephant in the room: not all curry recipes are vegan-friendly. But worry not, my plant-based pals, our Green Beans and Potato Curry is versatile enough to swing both ways. Let’s uncover how to veganise this delicious dish without losing its soul.

Oil is usually a safe bet in the vegan world, but for those aiming for a whole-food, plant-based diet, coconut milk makes an excellent alternative. Not only does it cut down on processed oils, but it also infuses the curry with a tropical flair.

The age-old garlic and onion base is a universal favourite, but did you know you could replace them with leeks or shallots for a milder flavour? And as for our spice blend, it’s already plant-based. Just ensure your garam masala doesn’t contain any sneaky non-vegan additives.

What about the star performers, green beans and potatoes? While they’re already vegan-friendly, you can always play around with other vegetables. Think sweet potatoes for added nutrients or snap peas for extra crunch.

You see, this curry is like a blank canvas; feel free to throw on your favourite colours.

Serve this vegan feast with a side of whole-grain bread or vegan naan to make it a wholesome meal. After all, you don’t have to compromise on taste or ethics to enjoy a good curry. The Green Beans and Potato Curry is proof of that.

Tips for Cooking Green Beans and Potato Curry in an Instant Pot

Instant Pots are like the Swiss Army knives of the kitchen, especially when it comes to curry. Want to whip up a scrumptious Green Beans and Potato Curry without hovering over a stovetop? Let’s bring out that Instant Pot and make magic happen.

Firstly, the sauté function is your best friend here. Use it to sauté the cumin seeds, garlic, and onions just like you would in a traditional pan. The perk? You’re doing it all in one pot, cutting down on washing up.

Then come the spices. Using the Instant Pot doesn’t mean skipping the essential ‘blooming’ of spices. Once the onions are translucent, in go your spices. Make sure to stir them well for uniform flavour distribution.

The cooking times need a bit of an adjustment. Once you add the potatoes and green beans, manually set your Instant Pot to pressure cook for about 4-5 minutes. Trust me, the pressure cooking will ensure they’re cooked to perfection while locking in all the flavours.

Here’s a pro tip: release the pressure manually to avoid overcooking the vegetables. The last thing you want is a mushy mess instead of a sumptuous curry. Once the pressure is released, add the garam masala, give it a good mix, and you’re all set.

Migrating this recipe to the Instant Pot doesn’t diminish its glory. If anything, it adds a layer of convenience to an already simple dish. Now, who can say no to that?

The Secret to Freezing and Reheating Green Beans and Potato Curry

There’s nothing quite as satisfying as having a ready-made serving of Green Beans and Potato Curry in the freezer when you’re not in the mood to cook.

But hey, you might be wondering, “Can this glorious concoction withstand the freeze-thaw cycle without losing its splendour?” Well, let me spill the beans (pun intended).

To begin, always ensure that the curry cools down to room temperature before it hits the freezer. It’s essential, not just to maintain the texture, but also to avoid bacterial growth. A quick pro tip: use air-tight containers or heavy-duty freezer bags to store the curry, thereby avoiding freezer burn.

Now, the spices in the curry do a fantastic job of acting as natural preservatives. However, potatoes tend to become mushy when frozen and thawed. To avoid this, slightly undercook the potatoes when making the curry initially. They’ll cook to perfection when you reheat the dish.

Reheating is an art in itself. The microwave is a quick fix, but a stovetop brings out the best in your frozen curry. Simply transfer the frozen curry into a pan and cook it on low heat until it’s piping hot. A dash of water or a sprinkle of fresh garam masala can revitalize any lost flavours.

Yes, you can freeze and reheat this fabulous Green Beans and Potato Curry without compromising its integrity. A little attention to detail can make your future self very grateful!

The Role of Spices in Green Beans and Potato Curry: More than Just Flavour

As you dig into a plate of warm, aromatic Green Beans and Potato Curry, you’re not just indulging in a culinary masterpiece; you’re partaking in a centuries-old tradition of spice utilization. Beyond the burst of flavours, spices have always been celebrated for their medicinal properties.

Take turmeric, for instance. This golden-hued spice doesn’t just lend colour to the curry; it also brings with it a host of health benefits. Rich in anti-inflammatory properties, it’s a versatile ingredient that’s revered in Ayurvedic medicine.

Then we have the fiery chilli powder. Beyond adding heat to the curry, it also boosts metabolism and promotes fat loss. It contains capsaicin, which is known for its antioxidant and anti-inflammatory properties. Just remember, a little goes a long way!

Cumin seeds and cumin powder offer a unique earthiness to the curry. Beyond their flavouring attributes, cumin aids digestion and has been found to have anti-carcinogenic properties. So, as you sauté those seeds, know that you’re infusing more than just flavour.

Even the humble salt serves a greater purpose. Beyond seasoning, it aids in fluid balance and nerve function. However, moderation is key; too much of it and you’re looking at health risks like high blood pressure.

The Marriage of Texture and Flavour in Green Beans and Potato Curry

Now, let’s talk about texture, the unsung hero in the culinary world. In Green Beans and Potato Curry, texture is the stage on which flavours dance, and boy, what a performance they give! This dish doesn’t just offer a robust palate; it provides a symphony of textural elements that elevate the eating experience.

Firstly, let’s give a round of applause to green beans, which bring a slightly crunchy contrast to the soft, comforting potatoes. When you stir-fry these veggies, as per the instructions, you’re unlocking the secret to achieving that textural harmony.

A tad crisp but still tender, these green beans are your bite of excitement in the dish.

Potatoes, ah, the ever-so-versatile spud! In this curry, they wear the hat of the comfort giver. When cooked to perfection, they become this soft, almost creamy delight that balances the crunch of the green beans. It’s like that cosy blanket you wrap yourself in during chilly nights.

Tomatoes, on the other hand, bring in a juicy succulence. Their slightly mushy texture marries well with the spices and serves as a saucy backdrop to the veggies. Tomatoes are the mediating diplomat that brings all textures together in a peace treaty of culinary bliss.

But let’s not forget the role of finely chopped onions and garlic. They add a layer of aromatic softness, creating an inviting base for the spices and veggies to mingle. They aren’t just there for the taste; they’re there to build the textural narrative of the dish.

Why Green Beans and Potato Curry is the Ultimate Comfort Food

Have you ever wondered why some dishes just feel like a warm hug? Well, let me tell you, Green Beans and Potato Curry is the epitome of comfort food, and I’m here to break down why.

First off, potatoes. Can we ever say enough about this universally beloved vegetable? In this curry, they provide that hearty, fulfilling experience that is synonymous with comfort. When that forkful of spiced potato hits your tongue, it’s like returning to your childhood home.

The green beans add a touch of freshness and lightness to the dish. They prevent it from becoming overwhelmingly heavy, giving your palate that much-needed balance. Comfort food isn’t just about being hearty; it’s about achieving equilibrium, and green beans do just that.

The spices are another comforting factor. The blend of cumin, garam masala, and chilli powder sparks a warmth that resonates from your palate to your soul. It’s not just hot; it’s homey. That blend transports you to a place where you feel wrapped in familiarity and love.

Moreover, this curry is a one-pot wonder, and there’s something incredibly comforting about that. Fewer dishes to wash, less mess to clean up, but a big pot of heavenly food to nourish you and your loved ones. It’s like getting the payoff without the hard work.

Check Out These Other Recipes

If my green beans and potato curry had your taste buds dancing, you’re going to want to check out some of my other healthy and scrumptious dishes. Let me guide you through a culinary tour of my kitchen that’s designed to complement today’s star recipe.

First up, imagine diving into my Egg and Potato Curry. It’s like today’s green bean and potato medley but with a rich egginess that amplifies the comfort.

Next, let’s journey to Vegetable Curry, where a potpourri of vibrant vegetables meets aromatic spices in a love affair so divine you’d swear it was written in the stars.

But if you think we’re done with our veggie escapades, think again. How about my Turnip Curry, where the humble turnip soaks in an orchestra of spices, hitting notes that are at once earthy and tangy?

And hey, if you’re feeling adventurous, you’re going to want to roll up your sleeves for Tuna and Chickpea Curry. Picture flaky tuna and hearty chickpeas, both swathed in a thick, robust curry sauce.

Last but certainly not least, there’s my Aloo Palak. It’s like today’s recipe, but imagine your potatoes are going to a lush, green spa day; it’s that rejuvenating!

Feel like you’ve just embarked on a savoury journey? Then you won’t want to miss out on any of these. Make sure to leave me your thoughts in the comments section below. Trust me; your kitchen is about to get a whole lot more exciting.

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 41 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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Mizz P
Mizz P
1 year ago

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!


Hi, I’m Nabeela and 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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