Best 4 Green Beans With Garam Masala Recipes

Incorporating traditional Indian spices with the vibrant flavors of fresh green beans, Green Beans with Garam Masala is a delectable vegetarian dish that combines health benefits with culinary delight. This flavorful side dish or main course option is prepared using a special blend of garam masala, a mixture of aromatic spices like coriander, cumin, cardamom, cinnamon, and cloves, which creates a symphony of flavors in every bite. Our collection of recipes offers a variety of approaches to this classic dish, catering to different tastes and preferences. From a traditional Indian-style preparation to a unique fusion of flavors, these recipes explore the versatility of green beans and the magic of garam masala. Whether you're a seasoned cook or a beginner looking to expand your culinary horizons, our recipes provide step-by-step instructions and helpful tips to ensure a successful and enjoyable cooking experience.

Let's cook with our recipes!

GARAM MASALA GREEN BEANS

Garam Masala Green Beans image

Make and share this Garam Masala Green Beans recipe from Food.com.

Provided by VegSocialWorker

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons vegetable oil
2 garlic cloves, minced (about 2 tsp)
1 teaspoon garam masala
1/2 teaspoon brown mustard seeds
3/4 lb green beans, trimmed and cut in half (about 4 cups)
3/4 teaspoon salt
1 tablespoon fresh lemon juice

Steps:

Combine oil, garlic, garam masala, mustard seeds, green beans, salt and 1/4 cup water in large skillet.
Cover, and simmer over medium-low heat 5 minutes, or until beans are just tender.
Uncover skillet, and increase heat to medium high. Cook 3 minutes or until liquid has evaporated.
Sauté 3 minutes more, until beans start to brown.
Remove from heat, stir in lemon juice and serve.

EASY GREEN BEANS MASALA

Easy Green Beans Masala image

Make and share this Easy Green Beans Masala recipe from Food.com.

Provided by Pesto lover

Categories Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

1 lb green beans
2 tablespoons butter
1/2 teaspoon garam masala
1/2 teaspoon salt or 1 teaspoon kosher salt
1 tomatoes, chopped

Steps:

Cook green beans until tender and immediately cool in cold water to stop cooking.
Melt butter in pan. When it is lightly browned, add garam masala and salt.
Add grean beans and toss to coat.
Serve with chopped tomato sprinkled over the top.

Nutrition Facts : Calories 61.1, Fat 4, SaturatedFat 2.5, Cholesterol 10.2, Sodium 233.2, Carbohydrate 6.1, Fiber 2.3, Sugar 3, Protein 1.6

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

FRENCH CHICKEN LIVER AND GREEN BEAN SALAD WITH GARAM MASALA

French Chicken Liver and Green Bean Salad With Garam Masala image

Provided by David Tanis

Categories lunch, quick, weekday, salads and dressings

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 garlic clove, smashed to a paste with a little salt
Salt
pepper
3 tablespoons extra virgin olive oil
1/2 pound small green beans, topped and tailed
Salt
12 chicken livers, trimmed, about 1 pound
2 teaspoons garam masala (see Note)
2 tablespoons clarified butter, ghee or olive oil
18 cherry tomatoes, halved, optional
6 small handfuls salad greens (about 5 or 6 ounces)

Steps:

For the vinaigrette: Mix the vinegar, mustard and garlic in a small bowl. Add a little salt and pepper, and whisk in the oil.
Cook the green beans in boiling salted water until barely tender, about 2 minutes. Drain, cool and set aside.
Pat the livers dry with paper towels, then season on both sides with salt and the garam masala.
Heat the butter or oil in a wide skillet over medium-high heat. Add the seasoned livers in one layer and let them brown, about 2 minutes. Turn them over and cook 1 minute more, leaving them pink at the center. Remove from heat.
Dress the beans and tomatoes, if using, with half the vinaigrette, and add a little salt and pepper. Dress the greens with the rest of the vinaigrette, and pile them on a platter or individual plates. Top the greens with the beans, the tomatoes, if using, and the warm chicken livers.

Nutrition Facts : @context http, Calories 207, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 361 milligrams, Sugar 1 gram, TransFat 0 grams

Tips:

Choose fresh, tender green beans. Avoid beans that are limp or have brown spots.
Trim the beans by snapping off the ends. You can also use a knife to cut off the ends.
Cook the beans until they are tender-crisp. This usually takes about 5-7 minutes.
Do not overcook the beans, or they will become mushy.
Season the beans with garam masala, salt, and pepper to taste.
Garnish the beans with cilantro or chopped green onions.
Serve the beans hot or at room temperature.

Conclusion:

Green beans with garam masala is a simple but flavorful dish that is perfect for a weeknight meal. The beans are tender-crisp and the garam masala adds a warm, earthy flavor. This dish is also a good source of vitamins and minerals, including vitamin C, potassium, and fiber. So next time you're looking for a healthy and delicious side dish, give green beans with garam masala a try!