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Aloo beans recipe or potato beans recipe: I’ll tell you what or who this recipe is perfect for - you’re not feeling very inspired on what to cook for lunch or dinner, you like/love aloo potatoes, you have some beans lying around and you just want to make a one pot recipe with it. This is an adaption of the popular cooking technique One Pot One Shot or OPOS, a term coined by RK and popularised through his Facebook group United by Food.
- Aloo Beans Recipe Ingredients Instructions
Making pressure cooker recipes is super simple, once you have tried a few combinations and formulae, it can be applied to pretty much any ingredients you have in hand.
I usually have a few potatoes lying around and beans are one of TH’s go-to vegetables if he goes to the supermarket alone so there you have it, the glamorous story behind how my aloo beans recipe came about.
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As you can tell from the picture above, I also added remnants of a green capsicum lying around in the fridge so you can really adapt and add anything else you’d like to make this recipe. To keep it semi-dry, I added no water while cooking the vegetables in the pressure cooker.
Love quick recipes for lunch or dinner? Check out: Pudalangai masala Aloo methi Breadfruit thoran Dingri Dolma (paneer and mushroom curry) Zucchini besan sabji
Aloo Beans Recipe
Ingredients
- 2 cups peeled and cubed potato
- 1 cup beans cut into 2" pieces
- 1 large tomato or ¾ cup fresh tomato puree
- 1 large onion or ½ cup onion puree
- ¼ cup green capsicum cubed (optional)
- 2 teaspoon ginger garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon chilli powder adjust to taste
- ¼ teaspoon turmeric powder
- A few curry leaves optional
- 2 teaspoon oil
- Salt to taste
Instructions
- Puree the tomato and onion separately and set aside
- In a pressure cooker pan (I used a 3 litre pressure cooker), place the chopped vegetables
- Layer the pureed tomato and onion over this
- Add all the spice powders along with the curry leaves and ginger garlic paste
- Pour the oil over this and add salt
- Mix well
- On medium flame, pressure cook for 3 whistles or 12 minutes
- When the cooker cools down, open gently, stir the curry and serve hot
- Easy, right?
Step by Step One Pot Aloo Beans Recipe
Puree the tomato and set aside. I got about ½ cup plus a bit more of puree. The exact amount doesn’t happen, you can eyeball this.
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In the same mixer puree the onion. I used one large onion and got about ½ cup onion puree.
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Chop your 2 cups potatoes, 1 cup beans, and ¼ cup capsicum (optional) and add to a pressure cooker. I used a 3 litre pressure cooker. Depending on the size of yours, the cooking time will differ.
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Add your tomato puree and onion puree on top of the vegetables.
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Now add 2 teaspoon ginger garlic paste, 1 teaspoon cumin seeds, 1 teaspoon coriander powder, 1 teaspoon chilli powder (adjust to taste) and ¼ teaspoon turmeric powder to the above. Throw in some curry leaves and salt too.
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Finally, add about 2 teaspoon oil to the above
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Give everything a good mix. There’s no need to add any water, we are looking for a semi-dry aloo beans recipe.
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Place the lid on with the weight. Pressure cook on medium heat for 3 whistles or 12 minutes. When the pressure cooker cools down, open, gently mix, adjust salt if needed, and serve hot.
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If you make this aloo beans recipe, please share a photo on Instagram or Twitter with #ediblegarden. I’d love to see it!
For aloo beans recipe in Hindi, Tamil, Telugu, Marathi, Kannada, Malayalam, etc please use the Google translate button in the sidebar.
Aloo Beans Recipe
Ingredients
- 2 cups peeled and cubed potato
- 1 cup beans cut into 2" pieces
- 1 large tomato or ¾ cup fresh tomato puree
- 1 large onion or ½ cup onion puree
- ¼ cup green capsicum cubed (optional)
- 2 teaspoon ginger garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon chilli powder adjust to taste
- ¼ teaspoon turmeric powder
- A few curry leaves optional
- 2 teaspoon oil
- Salt to taste
Instructions
- Puree the tomato and onion separately and set aside
- In a pressure cooker pan (I used a 3 litre pressure cooker), place the chopped vegetables
- Layer the pureed tomato and onion over this
- Add all the spice powders along with the curry leaves and ginger garlic paste
- Pour the oil over this and add salt
- Mix well
- On medium flame, pressure cook for 3 whistles or 12 minutes
- When the cooker cools down, open gently, stir the curry and serve hot
- Easy, right?
