1. Wash, drain and chop green beans into ½ inch pieces.
2. Thoroughly wash potatoes, peel and chop into medium sized cubes.
3. Finely chop red onions (or white or yellow would do too) and set aside.
4. If using fresh tomatoes, chop finely and set aside.

TO MAKE ALOO GREEN BEANS IN AN INSTANT POT:

1. Turn the IP to sauté mode and add oil.
2. Once hot, add 1 tsp jeera and ½ chopped onions.
3. Fry until the onions turn slightly soft, about 1 minute.
4. Add 1 tbsp ginger garlic paste and sauté again for a few seconds until the raw smell of these aromatics reduces.
5. Stir in ¼ cup crushed tomatoes (or fresh 2 medium chopped tomatoes) along with ½ tsp haldi, dash of black pepper powder, 1 tsp Kashmiri red chili powder and 1 tsp mixed spice masala; gently mix and continue to fry, stirring continuously until the fat or oil separates from the mixture. This is an indication the spices have fried well.
6. (At any point, if you feel the bottom of the pot is burning or the spices are coating it, turn off the IP and turn it on again after you have scraped the bottom. This step is crucial to avoid any “BURN” signal later on while pressure cooking)
7. As soon as you see that the spices and tomatoes are well sautéed, add the chopped green beans, potatoes, salt to taste and ½ cup hot water.
8. Mix well, taking care to deglaze the pot well.
9. Close the IP and turn vent to seal.
10. Pressure cook on LOW for exactly 3 minutes and then quick release the pressure.
11. Open the pressure pan when the seal has dropped.
12. Sprinkle with chopped cilantro, mix well and serve hot.

TO MAKE IN A STOVE TOP PRESSURE COOKER:

1. Heat oil in the pressure pan and once hot, add the jeera and onions.
2. Fry until slightly soft and then add ginger garlic paste. Sauté for a few seconds.
3. Tip in the tomatoes, ½ tsp haldi, dash of black pepper powder, 1 tsp Kashmiri red chili powder and 1 tsp spice masala powder.
4. Mix well and sauté again on medium heat, stirring continuously until the oil starts to separate.
5. Stir in 1 ½ cups chopped green beans, 1 ½ cups potatoes, salt to taste and ¾ to 1 cup of hot water.
6. Mix well and pressure cook for 2 whistles and then immediately remove from stove.
7. Once the pressure drops, open, garnish with cilantro and serve.

SERVINGS SUGGESTIONS:

1. If you want a creamier curry, just add 2 tbsp of coconut milk, mix, simmer for a minute and serve hot!
2. If not vegan, you can add fresh cream too.
3. This delectable 15 minute curry goes so well with any Indian flat bread like rotis, parathas or even naan. If you are a rice kinda person, just enjoy with a hot bowl of steaming hot rice!
4. Enjoy and Happy Eating Foodies!