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    Spiced Indian-Style Green Beans with Onion-Ginger Paste

    clock-icon45 minutes
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    Pixicook editorial team

    A flavorful Indian-inspired dish featuring green beans cooked with a rich onion-ginger paste and aromatic spices.

    Ingredients for Spiced Indian-Style Green Beans with Onion-Ginger Paste

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    units in
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    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Fresh Green Beans, washed, trimmed, sliced

    0 lb

    Substitute chevron-down

    Onion, peeled, coarsely chopped

    each

    Substitute chevron-down

    Garlic, peeled, coarsely chopped

    cloves

    Substitute chevron-down

    Fresh Ginger, coarsely chopped

    0.25 inches

    Substitute chevron-down

    Canned Tomato, coarsely chopped

    each

    Substitute chevron-down

    Turmeric Powder

    teaspoons

    Substitute chevron-down

    Vegetable Oil

    tablespoons

    Substitute chevron-down

    Ground Coriander

    teaspoons

    Substitute chevron-down

    Ground Cumin

    teaspoons

    Substitute chevron-down

    Whole Cumin Seeds

    teaspoons

    Substitute chevron-down

    Whole Black Mustard Seeds

    teaspoons

    Substitute chevron-down

    Dried Red Peppers

    each

    Substitute chevron-down

    Hot Fresh Green Chili, sliced in half

    each

    Substitute chevron-down

    Cayenne Pepper

    teaspoons

    Substitute chevron-down

    Salt

    teaspoons

    Substitute chevron-down

    Lemon Juice

    teaspoons

    Substitute chevron-down

    Cilantro, finely chopped

    tablespoons

    Substitute chevron-down

    How to Make Spiced Indian-Style Green Beans with Onion-Ginger Paste

    1. Prepare Green Beans

    Begin by washing and trimming 1.5 pounds of fresh green beans. Slice them into rounds about 0.125 to 0.25 inch thick.

    2. Make Onion-Ginger Paste

    In a blender, combine the coarsely chopped onion, garlic, ginger, tomato, and 0.5 teaspoons of ground turmeric. Blend until you have a smooth paste.

    3. Fry the Paste

    Heat 6 tablespoons of vegetable oil in an 8-inch skillet over medium heat. Add the blended paste to the skillet and fry it for about 5 minutes until it turns golden brown.

    4. Add Ground Spices

    Stir in 2 teaspoons of ground coriander and 1 teaspoon of ground cumin into the paste. Continue frying for another 5 minutes, adding a splash of water if necessary.

    5. Cook Whole Spices

    In a separate 10-inch skillet, heat the remaining 4 tablespoons of vegetable oil over medium heat. Add 0.5 teaspoons of whole cumin seeds and 0.5 teaspoons of whole black mustard seeds. Let them sizzle for about 10 seconds, then toss in the whole dried red peppers or the sliced green chili.

    6. Combine Beans and Paste

    Add the sliced green beans to the skillet with the seeds and peppers. Stir well to coat the beans with the aromatic oil. Then mix in the fried onion-ginger paste, ensuring the beans are evenly coated.

    7. Cook the Beans

    Reduce the heat to low, add 1 teaspoon of salt and 2 teaspoons of lemon juice. Cover the skillet and let the beans cook for about 35 minutes, stirring occasionally and adding water if necessary.

    8. Adjust Heat and Finish Cooking

    In the final 5 minutes of cooking, if you prefer more heat, add 0.125 teaspoon of cayenne pepper.

    9. Garnish and Serve

    Once the beans are tender and well-cooked, transfer them to a serving dish. Garnish with finely chopped cilantro and serve warm.


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