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Skip to content Bijapur Everyday Green Beans 🇮🇳 Indian
Everyday green beans curry in a simple everyday onion-tomato masala: green beans cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 39 minutes.
Ingredients 🧅 Onion 2 medium, finely chopped 🍅 Tomato 2 medium, chopped 🧄 Garlic 4 cloves, minced 🫙 Ginger 1 tbsp, grated 🌶️ Cumin Seeds 1 tsp 🌶️ Coriander Powder 1 tsp 🌶️ Turmeric Powder 1/2 tsp 🫙 Vegetable Oil 2 tbsp 🫛 Green Beans 250 g, chopped 🌶️ Red Chili Powder 1 tsp Optional extras 🌿 Fresh Cilantro 2 tbsp, chopped 🍋 Lemon 1/2, juiced Instructions 1 Prepare the green beans and chop the onion, tomato and aromatics.
2 Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden.
3 Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala.
4 Add the green beans and a splash of water, cover and cook until tender, stirring occasionally.
5 Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
Chef's tip
Bhunao patiently: fry the masala until the oil separates before adding the main ingredient.
Bijapur Everyday Green Beans
Time 39 min
Serves 3
Level Easy
Prep / cook 20 / 19 min Ingredients 🧅 Onion 2 medium, finely chopped 🍅 Tomato 2 medium, chopped 🧄 Garlic 4 cloves, minced 🫙 Ginger 1 tbsp, grated 🌶️ Cumin Seeds 1 tsp 🌶️ Coriander Powder 1 tsp 🌶️ Turmeric Powder 1/2 tsp 🫙 Vegetable Oil 2 tbsp 🫛 Green Beans 250 g, chopped 🌶️ Red Chili Powder 1 tsp Optional 🌿 Fresh Cilantro 2 tbsp, chopped 🍋 Lemon 1/2, juiced Steps Prepare the green beans and chop the onion, tomato and aromatics. Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden. Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala. Add the green beans and a splash of water, cover and cook until tender, stirring occasionally. Finish with cilantro and lemon; taste for salt and serve hot with rice or roti. 
