If you have been craving spicy green beans, this classic version delivers everything you love about the original. Green beans, north-Indian style — snappy, gingery and rubbing shoulders with black pepper. It is simple, honest cooking — the kind of dish Indian home kitchens have turned out for generations, and one you can master on the first try.
Why This Spicy Green Beans Recipe Works
Green beans, ginger and coriander do the heavy lifting here, so every ingredient has a job. Nothing is complicated and nothing is wasted — spicy green beans is proof that a hot pan and a short list of good ingredients beat a long recipe every time.
A Note on Ingredients
Cut the beans small so the spice coats every piece of masaledar sem. Fresh ginger, not powder, carries the heat here.
How to Make Spicy Green Beans, Step by Step
Sauté ginger and onion, add the beans with turmeric, coriander and chili, and cook covered until tender-crisp. Finish the spicy green beans with garam masala and a shower of coriander leaves.
Tips for the Best Spicy Green Beans
- Cook hot and uncovered at the end to keep the snap.
- A pinch of sugar rounds out the heat.
- Great warm or at room temperature with dal.
Make Ahead and Storage
Refrigerate 3 days; serve warm or cold.
More Indian Recipes to Try
When you are ready for your next Indian project, browse all of our tested recipes or dig into our cooking guides. A great next step is our Vegetable Kurma — and for the background of the dish, this overview of green bean is worth a read.
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Featured photo: Sumitsurai — CC BY-SA 4.0, via Wikimedia Commons.
