Green Bean Sabzi

1. 1

   Step 1

   TIPEnsuring the beans are dry before cooking helps them stir-fry better rather than steam.
2. 2

   Step 2

   • a.Heat oil in a pan or kadai over medium heat.
   • b.Add mustard seeds and let them splutter (about 30 seconds).
   • c.Add cumin seeds and sauté for a few seconds until fragrant.

   TIPWait for the mustard seeds to pop completely; this releases their full flavor.
3. 3

   Step 3

   • a.Add the chopped onion and cook until it turns soft and translucent (about 3-4 minutes).
   • b.Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.
4. 4

   Step 4

   • a.Add the chopped tomato and cook until it becomes soft and mushy.
   • b.Stir in the turmeric powder, red chili powder, and salt. Mix well and cook for one more minute.
5. 5

   Step 5

   • a.Add the chopped green beans to the pan and stir well to coat them with the masala.
   • b.Sprinkle 2 tablespoons of water, cover the pan, and cook on low heat for 8-10 minutes.
   • c.Stir occasionally until the beans are tender but still have a slight crunch.

   TIPAvoid adding too much water, as the beans should be stir-fried and steamed, not boiled, to maintain their texture.
6. 6

   Step 6

   • a.Once the beans are cooked, sprinkle garam masala over them and give it a final mix.
   • b.Garnish with fresh coriander leaves.
   • c.Serve hot with roti or as a side with dal and rice.

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