Best 4 Delhi Style Green Beans Recipes

**Explore the Culinary Delights of Delhi-Style Green Beans: A Journey Through Authentic Indian Flavors**

Journey into the vibrant culinary landscape of Delhi, where aromatic spices and fresh ingredients dance together to create a symphony of flavors. Among the city's most beloved dishes is the humble green bean, transformed into a culinary masterpiece through traditional cooking techniques and a blend of aromatic spices. Our collection of Delhi-style green bean recipes takes you on a culinary adventure, offering a diverse range of preparations that showcase the versatility of this simple vegetable. From the classic stir-fried green beans to the creamy and indulgent green bean curry, each recipe promises a unique taste experience that will tantalize your taste buds. Whether you prefer a quick and easy side dish or a hearty main course, our recipes cater to all preferences, making it a delightful addition to your culinary repertoire.

Let's cook with our recipes!

DELHI-STYLE GREEN BEANS

Delhi-Style Green Beans image

This recipe for sem ki sabzi, courtesy of Madhur Jaffrey, flavors green beans with fresh ginger and fiery green chiles. Beans in India are generally fully cooked and rarely crisp. They absorb the spices much better this way. If you wish to steam the beans instead of parboiling them, do so for about 12 minutes.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Time 30m

Number Of Ingredients 8

Ingredients

Kosher salt
1 pound green beans, trimmed and cut into 1-inch pieces
2 tablespoons olive or peanut oil
Generous pinch of ground asafetida (available at Indian markets or kalustyans.com)
1/2 teaspoon whole cumin seeds
1 to 3 fresh hot green chiles, such as bird's-eye, Indian long, or serrano, finely chopped
2 teaspoons peeled and finely chopped fresh ginger (from a 1-inch piece)
1 teaspoon ground coriander

Steps:

Bring a large pot of salted water to a boil. Add beans and cook until bright green and tender, about 5 minutes. Drain.
Heat oil in a medium skillet over medium-high; add asafetida. A few seconds later, add cumin seeds and let sizzle a few seconds. Remove from heat; add chiles and ginger. Stir a few times, then return to medium-low heat.
Add beans, 3/4 teaspoon salt (or to taste), and coriander. Cook, stirring, 2 to 3 minutes. Add 2 tablespoons water, cover, reduce heat to low, and cook 5 minutes more. Serve hot or room temperature.

INDIAN-STYLE GREEN BEANS

Indian-Style Green Beans image

Make and share this Indian-Style Green Beans recipe from Food.com.

Provided by mliss29

Categories Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 lb green beans (I just use frozen)
2 -4 tablespoons oil
1 teaspoon mustard seeds
1/2 cup onion, chopped
3/4 cup carrot, thinly sliced
1 teaspoon ground coriander
1/8 teaspoon ground ginger
1/2 teaspoon salt (or less)
1 -2 tablespoon lemon juice

Steps:

Cut beans into 1 inch diagonal slices. (I just use frozen green beans.).
Heat oil in a large skillet or wok.
Saute mustard seeds until they begin to "pop".
Add vegetables. Cook, stirring constantly for 5 minutes.
Mix in seasonings, reduce heat, cover, and simmer 8-10 minutes.
Stir in lemon juice and serve.

Nutrition Facts : Calories 79.1, Fat 4.9, SaturatedFat 0.6, Sodium 208.4, Carbohydrate 8.7, Fiber 3.4, Sugar 2.4, Protein 1.8

SPICY INDIAN (GUJARATI) GREEN BEANS

Spicy Indian (Gujarati) Green Beans image

Indian green bean side dish.

Provided by CEESHOUSE

Categories Side Dish Vegetables Green Beans

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

1 pound fresh green beans, trimmed and cut into 1 inch pieces
¼ cup vegetable oil
1 tablespoon black mustard seed
4 cloves garlic, finely chopped
1 dried red chile pepper, crushed
1 teaspoon salt
½ teaspoon white sugar
ground black pepper to taste

Steps:

Bring a large pot of water to a boil. Place the green beans in the pot, and cook briefly, removing after 3 to 4 minutes. Drain, and rinse with cold water.
Heat the oil in a skillet over medium heat. Stir in the mustard seed and garlic, and cook until golden brown. Mix in the chile pepper. Place the green beans in the skillet, and season with salt and sugar. Cook and stir 8 minutes, or until tender. Season with pepper to serve.

Nutrition Facts : Calories 171.4 calories, Carbohydrate 10.7 g, Fat 14.4 g, Fiber 4.7 g, Protein 2.9 g, SaturatedFat 2.2 g, Sodium 589.2 mg, Sugar 2.3 g

BIHARI GREEN BEANS MASALA

Bihari Green Beans Masala image

This succulent green bean dish, in a gently spiced sauce of coconut milk, is from Bihar, a state in India. "It is an everyday, simple dish that is several hundred years old," said Julie Sahni, a cooking teacher, and author of eight cookbooks. The dish requires fresh green string beans, not French haricot verts or Asian long beans, which are thinner, and more dense. "The string beans will plump up, and absorb some of the sauce," said Ms. Sahni. The recipe can be adapted for 12 ounces of raw cauliflower, carrots, eggplant, or brussels sprouts. For the eggplant, Ms. Sahni uses the long, slender Japanese ones, and cuts them on the diagonal, in one-inch slices. She trims and peels the carrots, and cuts them like the eggplant, in one-inch diagonal slices. For the cauliflower, she uses the florets, and cuts them in pieces that are one and a half inches in diameter. For Brussels sprouts, she trims and discards the stems, and cuts the vegetable in half. Very fresh cauliflower cooks in four minutes, the other vegetables in six minutes, Ms. Sahni said.

Provided by Elaine Louie

Categories dinner, lunch

Time 40m

Yield 2 to 3 servings

Number Of Ingredients 13

Ingredients

2 tablespoons vegetable oil or light olive oil
2 tablespoons sliced almonds
1/2 cup finely chopped onion
3 large cloves garlic, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon sweet paprika
1/2 teaspoon red chili pepper flakes
3/4 teaspoon kosher salt
3/4 cup coconut milk
3/4 pound green beans, trimmed and cut into 1-inch pieces
1 teaspoon lime juice
2 tablespoons chopped cilantro.

Steps:

Heat the oil in a 3-quart sauté pan over medium heat. Add almonds and cook, stirring, until light golden. Remove from heat and transfer almonds to a plate or bowl; set aside for garnish.
Add onion, garlic, cumin, coriander, paprika, chili pepper flakes and salt to the unwashed sauté pan, and return to medium heat. Sauté until the onion is tender and begins to fry, about 4 minutes.
Add coconut milk and green beans. Mix well and bring to a boil. Reduce heat to medium-low and cook, covered, until the beans are tender, about 6 minutes.
Sprinkle beans with lime juice, and toss lightly. Transfer to a warmed serving dish and garnish with almonds and cilantro. If desired, serve accompanied by plain cooked rice or roti flatbread.

Nutrition Facts : @context http, Calories 278, UnsaturatedFat 11 grams, Carbohydrate 16 grams, Fat 24 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 12 grams, Sodium 490 milligrams, Sugar 5 grams, TransFat 0 grams

Tips:

Use fresh, tender green beans for the best results.
Trim the green beans by removing the stem ends.
Cut the green beans into 2-inch pieces.
Wash the green beans thoroughly.
Heat the oil in a large skillet over medium heat.
Add the cumin seeds and let them sizzle for a few seconds.
Add the green beans and cook for 5-7 minutes, or until they are tender.
Add the ginger, garlic, and green chilies and cook for 1 minute more.
Add the tomatoes and cook for 2-3 minutes, or until they are soft.
Add the garam masala, salt, and red chili powder and cook for 1 minute more.
Garnish with cilantro and serve hot.

Conclusion:

These Delhi-style green beans are a delicious and healthy side dish that can be enjoyed with any meal. They are easy to make and can be tailored to your own taste preferences. This recipe uses onions, tomatoes, ginger, garlic, and green chilies as base ingredients then add fresh cilantro for enhance the flavors. If you are looking for a flavorful and nutritious way to add more vegetables to your diet, these green beans are a great option.