In a mortar and pestle pound the ginger, garlic, green chilies, clove, and cumin seeds together and keep aside.
Heat the oil in a pressure cooker and meanwhile slice the onions.
Add the onions to the hot oil and saute them till they develop a golden brown colour.
Now add the pounded masalas and saute these too till you get an aroma.
Add the tomato and cook till they are soft and the oil is separating.
Now to this add the turmeric powder, red chilli powder, coriander powder, garam masala and sabzi/meat masala giving it a good stir.
Cook for about a minute and add the beans along with salt and saute these as well.
Add water at the stage when the masala starts to stick to the cooker, mix it all well and cover the cooker.
Cook till three whistles after which add in the potatoes along with a little more water.
Cover once again and cook for three more whistles.
Turn off the flame and let the pressure in the cooker get released and after opening if there is still water left, then turn on the flame on high and let it get a bit dry.
Once you see the oil separating again, add the coriander, stir and turn off the gas.