Green Beans & Potato Curry 

This simple Green Beans and Potato Curry is a comforting, everyday dish made with tender green beans, soft potatoes, onions, tomatoes, and aromatic Indian spices. The vegetables are slowly cooked until perfectly tender and coated in a rich, flavorful masala. It’s an easy one-pan recipe that’s naturally vegan, budget-friendly, and perfect for serving with roti, paratha, naan, or steamed rice. Whether you’re making a quick weekday dinner or a traditional family meal, this classic Aloo Beans Sabzi is wholesome, satisfying, and packed with homemade flavor.

Ingredients For the Vegetables

• 500 g fresh green beans (French beans), trimmed and chopped into 1-inch pieces
• 2 medium potatoes, peeled and diced
• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 2 medium tomatoes, chopped
• 3 garlic cloves, minced
• 1 teaspoon grated ginger
• 1 green chili, finely chopped (optional)

Spices

• 1 teaspoon cumin seeds
• ½ teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon red chili powder
• ½ teaspoon cumin powder
• ½ teaspoon garam masala
• 1 teaspoon salt (or to taste)
• ¼ teaspoon black pepper

For Garnish

• 2 tablespoons chopped fresh cilantro
• Lemon wedges (optional)

Step-by-Step Instructions

Step 1: Prepare the Vegetables

Wash the green beans thoroughly, trim both ends, and cut them into bite-sized pieces. Peel and dice the potatoes into small cubes so they cook evenly.

Step 2: Cook the Base

Heat the oil in a large skillet or pan over medium heat. Add the cumin seeds and allow them to crackle for about 30 seconds. Stir in the chopped onions and cook for 5–6 minutes until golden brown.

Step 3: Add Aromatics

Mix in the garlic, ginger, and green chili. Sauté for another minute until fragrant.

Step 4: Make the Masala

Add the chopped tomatoes and cook until soft and jammy. Stir in turmeric, coriander powder, red chili powder, cumin powder, salt, and black pepper. Cook until the oil starts separating from the masala.

Step 5: Cook the Vegetables

Add the diced potatoes and stir well so they’re coated with the spices. Cook for 5 minutes, then add the chopped green beans. Mix everything together thoroughly.

Pour in about ¼ cup of water, cover the pan, and cook on low heat for 18–20 minutes, stirring occasionally, until both the potatoes and beans are tender.

Step 6: Finish the Dish

Remove the lid and cook for another 3–5 minutes if any extra moisture remains. Sprinkle garam masala over the curry and gently stir.

Step 7: Garnish and Serve

Top with fresh cilantro and serve hot with chapati, naan, paratha, or steamed basmati rice.

Tips & Notes

• Use fresh, crisp green beans for the best texture.
• Cut the potatoes into evenly sized cubes so they cook uniformly.
• If you prefer a slightly saucier curry, add an extra ¼ cup of water while simmering.
• A teaspoon of kasuri methi (dried fenugreek leaves) stirred in at the end adds wonderful aroma.
• This curry tastes even better the next day after the flavors have melded together.

Frequently Asked Questions

Can I make this ahead of time?
Yes. Store it in an airtight container in the refrigerator for up to 3 days.

Can I freeze it?
Yes, although the potatoes may become slightly softer after thawing.

Can I add other vegetables?
Absolutely! Carrots, peas, cauliflower, or bell peppers make excellent additions.

Is this recipe vegan?
Yes. It’s naturally vegan and vegetarian when made with vegetable oil.

Servings & Nutrition

Servings: 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Approximate Nutrition (Per Serving)

• Calories: 185
• Protein: 4 g
• Carbohydrates: 24 g
• Fat: 9 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 320 mg

This Green Beans & Potato Curry is a simple yet flavorful comfort food that showcases everyday vegetables transformed into a delicious, aromatic meal. It’s hearty enough for lunch or dinner and pairs perfectly with warm homemade flatbreads or fluffy rice.