Apr 252016

Indian Spiced Green Beans

We love this dish for its spicy blend of Indian flavors and how simple it is to prepare. It does require you have a variety of Indian spices on hand, but really, shouldn’t you anyway?

Skill: Easy
Cost: $$$$
Nutrition: ♥♥♥
Skills: Stir-frying, slicing


  • 3 tablespoons peanut or canola oil
  • 1 teaspoon whole cumin seeds
  • 1 teaspoon whole fennel seeds
  • 2 large shallots, peeled and thinly sliced
  • 1 clove garlic, peeled and thinly sliced
  • 1-inch piece fresh ginger, peels and sliced into very fine slivers
  • 1 pound green beans, cut into 1-inch pieces
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground cayenne pepper
  • ¼ teaspoon ground turmeric
  • 1 teaspoon salt
  • 1 small tomato, chopped
  • 3 tablespoons chopped fresh cilantro


  1. Heat oil in large frying pan over medium-high heat.
  2. When hot add the cumin seeds and fennel seeds. Stir for 5-10 seconds.
  3. Add shallots, garlic and ginger. Stir for a minute or until lightly browned.
  4. Add beans and stir for about two minutes.
  5. Stir in cumin, coriander, cayenne and turmeric.
  6. Add the salt ½ cup of water and heat until simmering.
  7. Stir and cover.
  8. Reduce heat to low and simmer gently for 5 minutes.
  9. Add tomato and cilantro, stirring to combine.
  10. Simmer for an additional 5-6 minutes or until the beans are tender.

Serves 4


Very excitable and prone to fits of glee, Christine cooks on a vintage 1950 General Electric double-oven stove, does not have a dishwasher unless you count the husband, and is guilty of posting cat cuteness on the interwebs. She photographs and blogs about food and other joyful topics from her home in Vermont.

Co-Author of Garden Candy Basics

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