How to Make Beans Aloo Curry at Home

How to Make Beans Aloo Curry at Home

About Beans Aloo Curry:

Beans Aloo Curry is an Indian curry recipe made with French beans, potatoes, onions, tomatoes, garlic ginger paste, whole and powdered spices, and herbs.  This is a very easy and quick recipe, which goes well with roti, paratha, or with steamed rice.


  • 250 grams of French beans roughly chopped.
  • 2 medium sized potatoes washed, peeled, and cut into medium sized cubes.
  • 1 medium sized onion finely chopped or paste.
  • 2 medium sized tomatoes finely chopped or pureed.
  • 1 tablespoon garlic ginger paste.
  • 3-4 tablespoons of cooking oil.
  • 1 bay leaf.
  • 1/2 teaspoon cumin seeds.
  • 1/2 teaspoon turmeric powder.
  • 1/2 teaspoon red chilli powder or to taste.
  • 1/2 teaspoon cumin powder.
  • 1/2 teaspoon garam masala.
  • 1 teaspoon coriander powder.
  • Some finely chopped coriander leaves.
  • Water as required.
  • Salt to taste.

Note:  You may increase or decrease the quantity of ingredients depending on your taste and for how many people you are making for.

Method of Making Beans Aloo Curry:

  1.  Take a kadai and turn on the flame.
  2.  When kadai is hot, add 1 tablespoon of cooking oil.
  3.  When oil is hot, add chopped beans and potatoes and saute them on a medium to high flame for 3-4 minutes.
  4.  Transfer the sauteed vegetables into a plate and keep aside.
  5.  In the same kadai, add 2-3 tablespoons of cooking oil.
  6.  When oil is hot, add bay leaf and cumin seeds and let the cumin seeds to splutter.
  7.  Add finely chopped onions or paste and saute on a medium to high flame until onion turns golden brown in colour.
  8.  Add garlic ginger paste and cook on a low to medium flame for 1-2 minutes or until raw flavour of the garlic ginger is gone.
  9.  Add finely chopped tomatoes or pureed tomatoes, salt to taste, and turmeric powder mix well.
  10.  Cover the lid and cook the tomatoes on a low to medium flame for 4-5 minutes or until tomatoes are well cooked by stirring occasionally.
  11.  Add red chilli powder to taste, cumin powder, and coriander powder.
  12.  Mix all the ingredients well and cook the masala on a low to medium flame for 7-8 minutes or until oil gets separated from the masala.
  13.  Add sauteed vegetables and mix well.
  14.  Cover the lid and cook the vegetables with the masala for 4-5 minutes on a low to medium flame by stirring occasionally.
  15.  Add water as required to make gravy and mix well, check for the seasoning and adjust accordingly.
  16.  Increase the flame and let the water come to a boil.
  17.  When water comes to a boil, cover the lid simmer the curry for 10-15 minutes or until vegetables are well cooked.  Stir occasionally.
  18.  Add 1/2 teaspoon garam masala and some finely chopped coriander leaves and mix well.
  19.  Cover the lid and simmer the curry for another 2-3 minutes.
  20.  Turn off the flame and transfer the curry into a serving bowl and serve hot with roti, paratha, or with steamed rice.
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