Instant Pot Green Beans Masala Kari

This green beans masala kari is one of my favorite recipes from my mom that I have already posted in the normal method. This recipe has converted many people who are not so fond of green beans to start consuming them on a regular basis!

I wanted to try this green beans masala kari in the instant pot using OPOS technique about which I have spoken about in some of my earlier posts. (OPOS is one pot one shot cooking where cooking is done with minimal water in highest possible heat for the shortest time. There are many techniques in OPOS and there is a science behind each of their techniques. I have adapted flash cooking technique here ( now known as pressure baked) . I have used 1/4 cup water as I was trying it for the first time in the instant pot. Next time I would probably reduce 1 tbsp water from the recipe. How great is it?! Cooking a healthy and yummy sabji/poriyal in just 5 minutes!

This green beans masala kari goes very well with some dal and rice or some spicy kuzhambu. The coriander and chilly paste lends a unique flavor to the otherwise plain vegetable.

5 from 2 votes

Indian style beans cooked with a spicy masala made of coconut, coriander and chilles.

Course: Side Dish

Cuisine: South Indian

Author: cookingwithpree

Ingredients

Ingredients:

4 cups chopped beans
1/4 cup packed coriander leaves
3 to 4 tbsp grated coconut
3 to 4 green chillies adjust as per your spice levels
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp urad dhal
2 pinches asafoetida
1/4 tsp turmeric
11/2 tsp coconut/ sesame oil
salt to taste

Instructions

Method:

Grind the coriander leaves, coconut and green chillies to a coarse paste.
Now switch on the saute mode and heat the oil. When the oil becomes hot add the mustard seeds, cumin, urad dhal and asafoetida and turmeric powder. Let the mustard seeds splutter.
Now add the chopped beans, salt as required and mix well. Switch off the saute mode.
Now add the ground coriander-coconut mixture on top of the beans and add 3 tbsp water along the sides of the inner vessel without disturbing the coconut-coriander mixture on top.
Now close the lid and cook on manual high for 0 minute (for somewhat crunchy beans) or cook for 1 minute. When done, release the pressure immediately (Quick release)
Mix everything and serve hot with rice/rotis!

cookingwithpree

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View Comments

Kalpana says:

June 23, 2019 at 5:26 pm

No need to add lemon juice
- Preethi says:
  
  June 24, 2019 at 9:53 am
  
  Lemom juice is not needed.. but if you like the lemon flavor, you could definitely do that :)
Shanna Spencer says:

December 2, 2017 at 5:38 pm

What kind of beans are used?
- cookingwithpree says:
  
  December 3, 2017 at 12:31 am
  
  I've used the beans from the Indian store. It's French beans