Beans Ki Sabji

A simple yet delicious Indian stir-fry made with Green Beans. This French Beans Ki Sabji was a staple in my house growing up.

It's a simple side dish, made without tomato and onions, and can be made quickly without much effort. This green bean recipe has great texture and can be made in less than 30 minutes.

Serve it with Plain Paratha, or simple roti and dal for a satisfying meal. You are going to love this recipe!

Jump to:

• You'll Love This Recipe Because
• Ingredients required
• Step-by-step process
• Tips, notes, and quick FAQs
• Variation
• Serving Suggestions
• Storage
• More Indian Sabzi recipes
• Beans Ki Sabji

For those who don't know, we would refer to sabzi as any simple stir-fry in India.

So today’s sabzi recipe is made with green beans, peanuts, sesame seeds, dry coconut, garlic, and some basic spices.

Lemon juice is also added at the last with those ingredients to enhance the flavors.

Also, this is a dry vegetable sautéed dish that does not include water or other liquids. I make this beans recipe often when I want something easy and healthy to make.

This Beans Ki Sabji tastes as fresh and vibrant as it looks.

You'll Love This Recipe Because

• You can add this stir fry to your weekly menu as it is an easy, simple, healthy, hearty, and super satisfying dry veggie preparation.
• It is Delicious, flavorful, and wholesome.
• It is very aromatic and Comforting.
• This can be packed into kids' or adults' lunch boxes with roti or rice.
• This is naturally vegan and can be made gluten-free by skipping hing.
• It is Mildly spiced and kids friendly

Ingredients required

• Beans – I have used French beans as that’s one of the most commonly eaten green beans in India but you can use any type of green beans in this recipe. Select fresh and tender beans as they cook faster and taste delicious in this sabzi.
• Masala mixture - The masala mixture gives the main taste, and texture to this side dish. It is made with peanuts, dry grated coconut/coconut powder, sesame seeds, garlic, dry red chilies, and curry leaves.
• Whole spices - Mustard seeds and cumin seeds.
• Basic Spices - On top of the masala mixture, salt, turmeric powder, and garam masala is also added to enhance the taste of this sabzi.
• Oil - I have used cold-pressed peanut oil. Feel free to use any oil of your choice.
• Lemon Juice - enhance the flavors.

Step-by-step process

Pre-prep

• Wash and dry the green beans well.
• Grab about 10 to 12 beans, then place them on the cutting board. Working quickly, make a uniform pile with them all lined up lengthwise.
• Cut off the ends from both ends.
• Then cut the beans in ½ inch size pieces. Don't cut beans finely.
• Cut all the beans the same way. Keep them aside.

For masala Mixture

• Dry roast sesame seeds, peanuts, dry coconut powder, red dried chillies, garlic, and curry leaves on a low flame for 2 to 3 minutes or until fragrant and slightly changes the color. (image 1 and 2)
• Note - Make sure to keep stirring continuously while dry roasting. It may burn quickly.
• Let the dry roasted mixture cool down.
• Take it into a blender jar and blend into a coarse powder. Keep it aside. (Image 3)

Make beans ki sabji

• Heat oil in a heavy bottom pan. Add mustard seeds and cumin seeds. Let it splutter. (image 4)
• Now add hing, green beans, salt, and turmeric powder. Stir well. (Image 5)
• Cover the pan and cook the green beans for 10 minutes or until the beans are tender, on a medium flame. Make sure to stir the sabji in between. (Image 6)
• The texture of the beans should be slightly soft yet you could feel the crunch.
• Note - Don't cook it on high flame, or else it will stick to the bottom and may burn.
• Once the beans are cooked, add the prepared masala mixture. Stir well and cook it for 2 more minutes on medium flame. (Image 7)
• Now add garam masala and lime juice. Stir, cook for about a minute, and switch off the flame. (Image 8 and 9).

• Beans ki Sabji is ready. Serve it hot with roti, dal, and rice. Enjoy!

Tips, notes, and quick FAQs

• If you want the beans sabzi to be more tangy and sour, then add some more lime juice. You can also add aamchur powder.
• Don’t add water to cook this dish otherwise, it will turn mushy. The beans should remain slightly crunchy.
• You can also add sliced or finely chopped onion to beans ki sabzi after adding mustard seeds and cumin seeds. Just cook it for a few minutes until it turns translucent before adding beans.
• Use a heavy-bottomed pot to cook this dish as we are cooking it without water.
• Add salt before covering the pot, it will help the French beans release moisture.
• Don’t add crushed masala mixture until the dish is cooked otherwise they will start sticking to the pot.
• Add lime juice only once the beans are cooked.
• You can double or halve this green beans recipe.

Variation

• Skip Peanut if you have a nut allergy or don't have peanuts. Increase the quantity of sesame seeds or coconut. You can also substitute peanuts with cashew or almonds.
• For a spicier sabzi, instead of Kashmiri dried red chilies, use regular red dried chilies. You can also use red chili powder instead of dry red chilies.
• You can even add onion here, it will be really lovely.
• Add more veggies like carrots, potatoes, green peas, and bell pepper to make it more nutritious.

Serving Suggestions

Serve beans sabzi warm or hot with roti, paratha, and curd (yogurt). You can also choose to serve this beans recipe as a side vegetable dish with dal and rice.

Storage

• Refrigerate any leftovers in a covered container refrigerator for 3 days. While reheating, simply warm the veggies by sautéing in a frying pan, and sprinkling some water if needed.

More Indian Sabzi recipes

• Chawli ki sabzi
• Dry whole mung beans sabzi
• Ripe banana sabzi
• Brinjal fry
• karela sabzi

Warm regards,

Dhwani.