In a pressure cooker, add oil and heat it.
Into it, add onions, add slit green chillies and cook the onions until soft.
Add salt as per taste, red chilli powder, turmeric powder, ginger garlic paste and mix well.
Saute well and cook the masala for few minutes on low flame until oil starts floating.
Add the chopped beans into the masala, add the potato cubes, mix well.
Cook the beans and aloo on medium flame for 5 minutes.
Add the chopped tomatoes into the beans and mix well.
Cook the curry by covering the lid for 5-10 minutes.
Add ¼ cup water.
Add freshly chopped coriander leaves, methi leaves and give a slight mix.
Cover the lid of the pressure cooker and pressure cook for 2 whistles on medium flame.
Switch off the flame.
Reduce the steam.
Remove the lid and if there is any water remaining, cook by removing the lid for few minutes until water is totally evaporated.
Serve hot with roti or rice.