Spicy Green Beans Masaledar Sem
Experience the vibrant flavors of Indian cuisine with this Spicy Green Beans Masaledar Sem recipe, a delightful side dish bursting with aromatic spices and wholesome goodness. Perfectly tender green beans are simmered in a rich, spiced tomato-based masala featuring cumin, mustard seeds, ginger, garlic, and a fragrant blend of turmeric, coriander, and garam masala. This quick and easy recipe delivers a satisfying balance of heat and zest, with the option to add a refreshing splash of lemon juice. Garnished with fresh cilantro, it pairs beautifully with warm roti, fluffy naan, or steamed basmati rice, making it a versatile addition to any meal. Ready in under 40 minutes, this vegan, gluten-free dish is a must-try for fans of bold, comforting flavors.
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Recipe Information
Ingredients
- 400 grams Green beans (trimmed and halved)
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Mustard seeds
- 1 medium Onion (finely chopped)
- 3 Garlic cloves (minced)
- 1 teaspoon Fresh ginger (grated)
- 1 medium Tomato (finely chopped)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Ground coriander
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 0.25 cup Water
- 2 tablespoons Fresh cilantro leaves (chopped, for garnish)
- 1 teaspoon Lemon juice (optional)
Instructions
Wash the green beans and trim the ends. Cut them into halves or bite-sized pieces, if preferred.
Heat the vegetable oil in a large skillet or wok over medium heat.
Add cumin seeds and mustard seeds to the hot oil. Allow them to splutter for 30 seconds to release their aroma.
Add the finely chopped onion and sauté until it turns golden brown, about 3-4 minutes.
Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
Add the chopped tomato and cook until it softens and breaks down, about 4-5 minutes.
Sprinkle turmeric powder, red chili powder, ground coriander, and a pinch of salt over the mixture. Stir well to combine.
Add the trimmed green beans to the skillet and stir to coat them evenly in the spice mix.
Pour in the water, cover the skillet, and cook on low heat for 10-12 minutes, stirring occasionally, until the green beans are tender but still slightly crisp.
Remove the lid and increase the heat to medium. Stir in garam masala and let the mixture cook for another 2-3 minutes to allow any excess liquid to evaporate.
Taste and adjust salt or spices as needed. If desired, squeeze lemon juice over the dish for added tanginess.
Garnish with chopped fresh cilantro leaves. Serve hot as a side dish with roti, naan, or steamed rice.
Nutrition Facts
Calories |
471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2409 mg | 105% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 21.7 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 269 mg | 21% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1527 mg | 32% | |
*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.
