Beans Recipe Indian Vegetarian: Easy and Delicious Ideas

Beans have always held a special place in Indian vegetarian cuisine, offering not only rich flavors but also an abundance of nutrients. Whether you’re a seasoned cook or a beginner, mastering a classic Indian beans recipe is a must.

From the earthy aroma of spices to the vibrant colors on your plate, this dish brings warmth and comfort to any meal. Today, we’ll explore a delicious, authentic Indian-style beans recipe that is both hearty and healthy.

Perfect as a side dish or a main course, it’s a wonderful way to incorporate plant-based protein and fiber into your diet.

Indian beans recipes are incredibly versatile, accommodating various types of beans like green beans, kidney beans, or chickpeas. We’ll focus on a flavorful, spiced green beans preparation that is simple, quick, and utterly satisfying.

Ready to dive into a delightful blend of spices and fresh ingredients? Let’s get cooking!

Why You’ll Love This Recipe

This Indian beans recipe stands out because it balances simplicity with authentic taste. It’s perfect for those who want a nutritious vegetarian dish without complicated steps.

The beans remain crisp yet tender, infused with aromatic spices like cumin, mustard seeds, and garam masala.

Not only is it packed with flavors, but it also fits perfectly into a healthy lifestyle. It’s vegan, gluten-free, and low in calories, making it ideal for various dietary needs.

Plus, it pairs wonderfully with staple Indian breads like roti or rice, elevating your everyday meals.

Best of all, this recipe is adaptable. Whether you want to spice it up or keep it mild for the kids, it’s easy to tweak to your taste.

The vibrant colors and fragrant spices will win over anyone at your table!

Ingredients

• 500 grams fresh green beans, trimmed and cut into 2-inch pieces
• 2 tablespoons oil (mustard oil preferred for authentic flavor, or vegetable oil)
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 green chilies, slit (adjust to taste)
• 1 large tomato, finely chopped
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves for garnish
• Water as needed

Equipment

• Large frying pan or wok
• Sharp knife
• Cutting board
• Measuring spoons
• Wooden spoon or spatula
• Grater for ginger
• Serving dish

Instructions

1. Prepare the green beans: Wash the beans thoroughly, trim the ends, and cut them into 2-inch pieces. Set aside.
2. Heat the oil: Place your frying pan or wok over medium heat and add the oil. Once hot, add the mustard seeds and cumin seeds. Let them splutter, releasing their aroma.
3. Sauté aromatics: Add the chopped onions, minced garlic, and grated ginger. Cook until the onions turn translucent and soft, about 5 minutes.
4. Add green chilies and tomatoes: Stir in the slit green chilies and chopped tomatoes. Cook until the tomatoes soften and oil starts to separate from the mixture.
5. Spice it up: Sprinkle turmeric powder, coriander powder, and salt. Mix well and cook for another 2 minutes to let the spices infuse.
6. Cook the beans: Add the prepared green beans to the pan. Toss to coat them evenly with the spice mixture.
7. Add water and simmer: Pour about 1/4 cup of water, cover the pan, and let it simmer on low heat for 10-12 minutes, or until beans are tender but still slightly crisp. Stir occasionally to prevent sticking.
8. Finish with garam masala: Once the beans are cooked, sprinkle garam masala over the dish. Stir gently and cook for another 2 minutes.
9. Garnish and serve: Turn off the heat, garnish with freshly chopped coriander leaves, and transfer to a serving dish.

Tips & Variations

“For extra depth of flavor, try tempering the dish with a pinch of asafoetida (hing) along with mustard and cumin seeds.”

To vary this recipe, you can add diced potatoes or carrots for a mixed vegetable version. For a richer taste, a splash of coconut milk towards the end works beautifully.

If you prefer a dry stir-fry, reduce the water and cook uncovered.

Green beans can be substituted with other beans like French beans or even fresh peas. For a protein boost, add boiled chickpeas or kidney beans at the end.

To keep the dish milder for children, omit or reduce the green chilies.

Looking for more Indian vegetarian inspiration? Check out our Leek Recipes Indian for delicious, healthy options.

Nutrition Facts

Serving Suggestions

This Indian beans recipe pairs wonderfully with steamed basmati rice or fluffy jeera rice. For a complete meal, serve alongside dal (lentil curry) and your favorite Indian bread such as chapati or naan.

A side of cooling cucumber raita or a tangy pickle will balance the spices perfectly.

It also works well as a filling for wraps or as a side salad for a light lunch. Don’t forget to pair it with refreshing drinks like a glass of homemade mango lassi or a chilled buttermilk.

For more hearty vegetarian mains, you might enjoy our Jamaican Minced Beef Recipes (vegan versions) or try the Kosher Sushi Salad Recipe for a fusion twist.

Conclusion

This Indian beans recipe is a fantastic addition to your vegetarian cooking repertoire. It combines wholesome ingredients with traditional spices, delivering a dish that is both nourishing and flavorful.

The simplicity of the preparation makes it accessible to cooks of all levels, while its authentic taste will satisfy even the most discerning palates.

Beans are not only economical but also packed with essential nutrients, making this recipe perfect for a healthy diet. Whether served as a side or a main, it brings vibrant colors and comforting aromas to your table.

Don’t hesitate to experiment with spices and vegetables to make this recipe your own.

Ready to explore more delicious vegetarian recipes? Dive into our collection and discover dishes that celebrate flavor, health, and tradition.

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