Best 4 Marthas Indian Spiced String Beans Recipes

Get ready for a culinary journey to India with Martha's Indian-Spiced String Beans, a symphony of flavors that will tantalize your taste buds. This delectable dish is one of the many featured recipes in the "Alice's Recipes" article, a treasure trove of culinary delights.

In this article, you'll embark on a culinary journey through diverse Indian-inspired dishes. From the aromatic Chicken Tikka Masala, a classic dish marinated in yogurt and spices, to the comforting Aloo Gobi, a savory medley of potatoes and cauliflower, each recipe promises a unique and satisfying experience.

But let's focus on the star of the show: Martha's Indian-Spiced String Beans. This dish captures the essence of Indian cuisine, blending a harmonious balance of spices, vibrant vegetables, and aromatic herbs. The string beans, crisp and slightly tender, are coated in a flavorful blend of cumin, coriander, turmeric, and garam masala, creating a symphony of flavors that will leave you craving for more.

Accompanying this main dish is a selection of complementary recipes that will elevate your Indian dining experience. Prepare the Cucumber Raita, a refreshing and cooling yogurt-based sauce that perfectly complements the spicy flavors of the string beans. Don't miss out on the Basmati Rice, a fluffy and aromatic rice dish that serves as a perfect base for the flavorful curry. And to satisfy your sweet cravings, try the Cardamom-Spiced Rice Pudding, a creamy and comforting dessert infused with the warm aroma of cardamom.

These recipes, curated with passion and expertise, offer a glimpse into the vibrant tapestry of Indian cuisine. Whether you're a seasoned home cook or a culinary novice, you'll find inspiration and guidance in this comprehensive article. So, embark on this culinary adventure, immerse yourself in the flavors of India, and create a feast that will delight your senses.

Check out the recipes below so you can choose the best recipe for yourself!

MARTHA'S INDIAN SPICED STRING BEANS

Martha's Indian Spiced String Beans image

Need a spicy side dish? Look no further - Martha to the rescue! Taken from Martha Stewart Living October 2000 and posted for ZWT.

Provided by alligirl

Categories Vegetable

Time 25m

Yield 1 side dish, 4 serving(s)

Number Of Ingredients 6

Ingredients

1 teaspoon coarse salt, plus more for seasoning
1 lb string bean, stem ends trimmed
2 teaspoons vegetable oil
1 teaspoon brown mustard seeds
1 small yellow onion, peeled and thinly sliced into rounds (about 4 ounces)
2 teaspoons minced ginger (approx. 1/2-inch piece)

Steps:

Fill a large bowl with ice and water.
Bring a pot of water to a boil, and add 1 teaspoon salt and string beans. Cook until bright green, about 3 minutes, and drain into a colander.
Transfer to ice bath to stop cooking, drain again, and set aside.
Place a large skillet over high heat, and add oil.
When very hot, add mustard seeds, and cook until seeds begin to pop, about 30 seconds.
Add onion, and cook, stirring until they begin to brown, 3 to 4 minutes.
Add ginger, and cook 1 minute more.
Add reserved string beans, and cook, stirring until hot.
Season with salt to taste.

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

LEMON-GINGER CHICKEN AND GREEN BEANS

Lemon-Ginger Chicken and Green Beans image

Fresh ginger is used in the poaching liquid for the chicken, as well as used to flavor the cucumber salad in this quick weeknight dinner.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 30m

Number Of Ingredients 11

Ingredients

4 small boneless, skinless chicken-breast halves
Kosher salt and freshly ground pepper
1 1/2 teaspoons finely grated lemon zest, plus wedges for serving
6 tablespoons extra-virgin olive oil
6 cloves garlic, crushed
2 teaspoons grated fresh ginger (from a 1-inch piece)
8 ounces green beans, trimmed and cut into 1-inch pieces
1/2 cup packed cilantro leaves
1 cup couscous
3 mini cucumbers
3 cocktail tomatoes, such as Campari

Steps:

Season chicken with salt, pepper, and zest. Heat 3 tablespoons oil in a large straight-sided skillet on high; add chicken and cook 4 minutes. Flip; add garlic, 1 teaspoon ginger, beans, and 1/3 cup water. Season with salt and pepper. Cover and simmer until chicken is just cooked through, 6 to 8 minutes. Coarsely chop cilantro.
Bring 1 cup water to a boil in a small saucepan. Add a pinch of salt and couscous; remove from heat, cover, and let stand 5 minutes. Cut cucumbers into 1/2-inch pieces and tomatoes into 1/2-inch wedges. Toss both with 1/4 cup cilantro and remaining 1 teaspoon ginger and 3 tablespoons oil; season with salt and pepper. Fluff couscous with a fork; stir in remaining 1/4 cup cilantro. Slice chicken; serve, with beans, cucumber salad, couscous, and lemon.

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:

Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you save time and ensure that your dish turns out perfectly.
Use Fresh Ingredients: Fresh ingredients will give your dish the best flavor. If possible, use organic vegetables and spices.
Don't Overcook the String Beans: String beans should be cooked until they are tender but still slightly crunchy. Overcooking will make them mushy.
Use a Good Quality Indian Spice Blend: A good quality Indian spice blend will make all the difference in the flavor of your dish. Look for a blend that includes cumin, coriander, turmeric, and chili powder.
Serve Immediately: This dish is best served immediately after it is cooked. The flavors will fade if you let it sit for too long.

Conclusion:

Martha's Indian Spiced String Beans is a delicious and easy-to-make dish that is perfect for a weeknight meal. The string beans are cooked with a variety of Indian spices, which give them a unique and flavorful taste. This dish can be served as a side dish or as a main course. If you are looking for a healthy and flavorful dish, Martha's Indian Spiced String Beans is a great option.