Indian Green Beans with Mushrooms
Bursting with bold spices and vibrant flavors, this Indian Green Beans with Mushrooms recipe is the perfect vegetarian dish to elevate your dinner table. Crisp green beans and tender mushrooms are stir-fried with aromatic cumin seeds, earthy turmeric, and a touch of garam masala, creating a richly spiced dish that's both hearty and wholesome. A tangy tomato base, infused with garlic and ginger, ties the recipe together, while a garnish of fresh cilantro adds a burst of freshness. Ready in just 35 minutes, this easy-to-make dish can be enjoyed as a flavorful side or paired with warm naan or steamed rice for a satisfying meal. Whether you're seeking new vegetarian recipes or simply love Indian-inspired cuisine, this healthy and delicious dish is sure to impress!
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Recipe Information
Ingredients
- 450 grams green beans
- 200 grams white button mushrooms
- 1 medium onion
- 3 large garlic cloves
- 2 teaspoons ginger
- 1 medium tomato
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 0.5 teaspoon garam masala
- 0.25 teaspoon red chili powder
- 2 tablespoons vegetable oil
- 0.75 teaspoon salt
- 2 tablespoons fresh cilantro (coriander leaves)
Instructions
Wash and trim the green beans. Cut them into 2-inch pieces.
Clean the mushrooms with a damp cloth and slice them thinly.
Peel and finely chop the onion. Mince the garlic and ginger. Dice the tomato into small cubes.
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the cumin seeds and let them sizzle for 30 seconds until aromatic.
Add the chopped onion and sauté until golden brown, about 5 minutes.
Stir in the minced garlic and ginger. Cook for 1 minute until fragrant.
Add the diced tomato, turmeric powder, ground coriander, red chili powder, and 1/4 teaspoon of salt. Cook for 3-4 minutes, stirring, until the tomato breaks down into a paste.
Add the green beans and mushrooms to the skillet. Toss to coat them in the spice mixture.
Sprinkle the remaining salt and add 2 tablespoons of water. Cover the skillet and cook for 10 minutes, stirring occasionally, until the green beans are tender but still have a slight crunch, and the mushrooms are soft.
Remove the lid and cook for another 2-3 minutes to let any excess moisture evaporate.
Stir in the garam masala and cook for 1 more minute.
Garnish with fresh cilantro and serve warm as a side dish or with steamed rice or flatbreads.
Nutrition Facts
Calories |
586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 17.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3543 mg | 154% | |
| Total Carbohydrate | 76.9 g | 28% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 36.7 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 315 mg | 24% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2311 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
