Best 5 Delhi Style Green Beans Recipes

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Delve into the vibrant and flavorful world of Delhi-style green beans, a beloved dish that captures the essence of North Indian cuisine. Known for its tantalizing blend of spices, aromatic herbs, and fresh green beans, this culinary delight is a symphony of textures and flavors that will leave you craving for more. Get ready to embark on a culinary journey as we explore the secrets behind creating the perfect Delhi-style green beans, a dish that promises to transport your taste buds to the bustling streets of Old Delhi.

Here are our top 5 tried and tested recipes!

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

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

INDIAN-STYLE GREEN BEANS



Indian-Style Green Beans image

Make and share this Indian-Style Green Beans recipe from Food.com.

Provided by mliss29

Categories     Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 lb green beans (I just use frozen)
2 -4 tablespoons oil
1 teaspoon mustard seeds
1/2 cup onion, chopped
3/4 cup carrot, thinly sliced
1 teaspoon ground coriander
1/8 teaspoon ground ginger
1/2 teaspoon salt (or less)
1 -2 tablespoon lemon juice

Steps:

  • Cut beans into 1 inch diagonal slices. (I just use frozen green beans.).
  • Heat oil in a large skillet or wok.
  • Saute mustard seeds until they begin to "pop".
  • Add vegetables. Cook, stirring constantly for 5 minutes.
  • Mix in seasonings, reduce heat, cover, and simmer 8-10 minutes.
  • Stir in lemon juice and serve.

Nutrition Facts : Calories 79.1, Fat 4.9, SaturatedFat 0.6, Sodium 208.4, Carbohydrate 8.7, Fiber 3.4, Sugar 2.4, Protein 1.8

DELHI-STYLE GREEN BEANS



Delhi-Style Green Beans image

This recipe for sem ki sabzi, courtesy of Madhur Jaffrey, flavors green beans with fresh ginger and fiery green chiles. Beans in India are generally fully cooked and rarely crisp. They absorb the spices much better this way. If you wish to steam the beans instead of parboiling them, do so for about 12 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 30m

Number Of Ingredients 8

Kosher salt
1 pound green beans, trimmed and cut into 1-inch pieces
2 tablespoons olive or peanut oil
Generous pinch of ground asafetida (available at Indian markets or kalustyans.com)
1/2 teaspoon whole cumin seeds
1 to 3 fresh hot green chiles, such as bird's-eye, Indian long, or serrano, finely chopped
2 teaspoons peeled and finely chopped fresh ginger (from a 1-inch piece)
1 teaspoon ground coriander

Steps:

  • Bring a large pot of salted water to a boil. Add beans and cook until bright green and tender, about 5 minutes. Drain.
  • Heat oil in a medium skillet over medium-high; add asafetida. A few seconds later, add cumin seeds and let sizzle a few seconds. Remove from heat; add chiles and ginger. Stir a few times, then return to medium-low heat.
  • Add beans, 3/4 teaspoon salt (or to taste), and coriander. Cook, stirring, 2 to 3 minutes. Add 2 tablespoons water, cover, reduce heat to low, and cook 5 minutes more. Serve hot or room temperature.

INDIAN STYLE GREEN BEANS



Indian Style Green Beans image

This is kid friendly, so mildly spiced. From La Leche League Int'l - Whole Foods for the Whole Family

Provided by momaphet

Categories     Vegetable

Time 33m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb green beans, cut into 1-inch diagonal slices
1 -3 tablespoon oil
1 teaspoon mustard seeds
1/2 cup onion, chopped
3/4 cup carrot, thinly sliced
1/8 teaspoon ground ginger
1 teaspoon ground coriander
1/2 teaspoon salt (or less)
1 -2 tablespoon lemon juice, fresh

Steps:

  • Heat 1/2-1 Tbls oil in large skillet or wok, saute mustard seeds until they pop,
  • Add a little more oil then add vegetables, cook, stiring constantly for 5 minutes.
  • Mix in seasonings, reduce heat, cover and simmer 8-10 minutes
  • Stir in lemon juice and serve.

DIJON GREEN BEANS



Dijon Green Beans image

I love this recipe because it combines the freshness of garden green beans with a warm and tangy dressing. It's a wonderful, quick and easy side. -Jannine Fisk, Malden, Massachusetts

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 10 servings.

Number Of Ingredients 9

1-1/2 pounds fresh green beans, trimmed
2 tablespoons red wine vinegar
2 tablespoons olive oil
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup grape tomatoes, halved
1/2 small red onion, sliced
2 tablespoons grated Parmesan cheese

Steps:

  • Place beans in a large saucepan and cover with water. Bring to a boil. Cook, covered, for 10-15 minutes or until crisp-tender., Meanwhile, whisk the vinegar, oil, mustard, salt and pepper in a small bowl. Drain beans; place in a large bowl. Add tomatoes and onion. Drizzle with dressing and toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 54 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 167mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic exchanges

Tips:

  • Choose fresh, tender green beans: Look for beans that are bright green in color and have no blemishes. Avoid beans that are limp or have brown spots.
  • Trim the beans: Cut off the ends of the beans, then use a sharp knife to remove any strings from the sides.
  • Blanch the beans: This step helps to preserve the beans' bright green color and crisp texture. To blanch the beans, bring a large pot of salted water to a boil. Add the beans and cook for 2-3 minutes, or until they are tender-crisp. Drain the beans and immediately transfer them to a bowl of ice water to stop the cooking process.
  • Make the tadka: This is a flavorful mixture of spices and oil that is added to the beans. To make the tadka, heat some oil in a pan over medium heat. Add the cumin seeds and cook until they splutter. Then, add the ginger, garlic, green chilies, and turmeric powder and cook for a few seconds, or until the ginger and garlic are fragrant. Finally, stir in the red chili powder and garam masala.
  • Combine the beans and tadka: Add the blanched beans to the pan with the tadka and stir to combine. Cook for a few minutes, or until the beans are heated through.
  • Serve hot: Delhi-style green beans are best served hot, with rice or roti.

Conclusion:

Delhi-style green beans is a simple but flavorful dish that is perfect for a weeknight meal. The beans are blanched to preserve their color and texture, then tossed in a flavorful tadka made with cumin seeds, ginger, garlic, green chilies, turmeric powder, red chili powder, and garam masala. The dish is served hot, with rice or roti.

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