A delicious green bean sabzi cooked a little differently with a flavour combo that will actually have you EXCITED about eating your veggies! Game changer that will convert anyone into a veggie lover!
Green Beans were never my favourite, I would eat them, but not with any enthusiasm. Now, before you judge me for loving meat heavy Aloo Gosht and not simple sabzis, let me remind you that I have always adored Aloo Gobi. Then this approach - it changed everything.
Here you have green beans spiced with savoury 'seeds', a hefty dose of punchy ginger, and that char - my friends that char changes everything.
Green Beans: Kinds
There are two kinds of green beans that are commonly available in grocery stores here. The first is French Green Beans or Haricort Vert and the second is String Beans or Snap beans. I usually buy French Green Beans for this dish because they are thinner, more tender, and quick cookly. This recipe works with String Beans as well, but it takes longer.
Please note these are both different than the Sem commonly available in Pakistan, but I imagine this recipe would work for Sem too, just with shorter cooking times!
Not Your Pakistani Mamas Green Beans Sabzi
I like the idea of having a variety of flavours in my Sabzi repertoire. Although a traditional Aloo Gobi or a Bhindi Masala or even my beloved Aloo Baingan have their own comfort it is exciting to be able to create a different flavour profile from familiar ingredients.
Pakistani cooks will instantly see that this recipe is a little unorthodox for us not just in technique, but in flavour as well. It is heavily South Indian in it's flavours and as a result it is just so darn interesting to eat.
What Goes in this Sabzi recipe
For one it starts with coconut oil because I love the contrast between it's rich flavour and the green beans. Then we add some nigella and mustard seeds (what gasp? no cumin? no whole red chilies?), let them sizzle.
A little freshly grated/minced ginger for zing. Now comes my favourite part - heat on medium high and in go the chopped green beans and we just let them cook without moving till they get lightly charred. Shake of the pan, cook some more, until they're all done. Season, add in diced green chilies and wonder where this wonder has been all along.
Tried it? Share what you think by reviewing the recipe below! You can also find me @flourandspiceblog on instagram!
The BEST Green Beans Sabzi
Ingredients
- 3-3.5 cups Green Beans cut into 2 cm pieces
- 2 tbsp Coconut Oil
- 2 tbsp Neutral Vegetable Oil
- ½ tsp Mustard Seeds
- ½ tsp Nigella Seeds
- 1 tsp crushed ginger
- Salt
- ½ tsp Red Chili Powder (Cayenne)
- ¼ tsp Turmeric
- 2-3 Sliced Green Chilies
Instructions
- Heat the oils in a large pan/wok on medium high heat
- Add the seeds and let them sizzle
- Now add the crushed ginger, give it a quick stir and add the green beans
- Add in about a teaspoon of salt, your ½ tsp of chili powder and the ¼ tsp of turmeric and stir to combine
- Let cook uncovered without stirring for 4-5 minutes, the beans will start to char
- Move them around cook for another 4-5 minutes and test for doneness and seasoning.
- Add your sliced green chilies, mix, cook for a minute more and serve.
Video
SK says
I made these recently and fam loved them (me too!) definitely making again soon <3
Sarah Mir says
I am SO glad! These are such a go to for us!
jackie says
I gave my poor husband one spoonful of these beans before the rest of dinner was ready-just a sample: he loves 'em. That's bad because i can't stop eating them; i'm afraid he won't get any more of 'em!
Sarah Mir says
hahha well at least he got a little taste! SO glad you enjoyed them!
Di says
If I don’t have nigella and mustard seeds will it impact the flavor not using them?
Sarah Mir says
I want to say no, but I'd be lying because their flavour is key here!
Louise says
What colour mustard seeds please?
Sarah Mir says
Brown 🙂
Rajiv Sinha says
I can't have enough of itr. Tank you Sara.
Sarah Mir says
That's great to hear - thank you so so much Rajiv!
Izzah says
Amazing recipe, Sarah! I omitted green chilis so the kids could eat them but ended up devouring most of it myself. Thank you for sharing! 🙂
Sarah Mir says
awww thank you Izzah! I am so touched you tried it!
Alli says
Can confirm that this is very, very tasty; total non-foodie husband complimented twice, and kids gobbled up. Made with pre-snipped and washed green beans in a bag, EVOO as neutral oil, jalapeños that I had on hand (these add such a bright note). Served with plain rice and chicken curry. Thank you!
Sarah Mir says
Yayyyyyyyyyyyyy - doing a little jig (inside lol)
Irum says
I just made these and they tasted so good!! Never been a fan of green beans either but will definitely make these again. Thanks for the recipe 🙂
sarahjmir@gmail.com says
Yay! Welcome to the green beans side! I don't make them any other way now!
Anjum says
This is now my only way to make green beans! We love it. Thank you. I love your blog and recipes.
sarahjmir@gmail.com says
That's great I am happy to hear that! Thank you!
Mahwish says
This turns out so delicious! Coming from a person like me, who is never a fan of beans. This recipe is a keeper! Thank you for sharing Sara
sarahjmir@gmail.com says
That's fantastic! Thanks for the review Mahwish!!!
Farheen says
This was absolutely delicious. So good that I made it twice in two weeks.
sarahjmir@gmail.com says
Thank you Farheen!!!! I am SO glad to hear that you like it!
Sz says
I recebtly started following you and loving your recipies......can you tell me which green beans are these frozen or fresh?
sarahjmir@gmail.com says
Thank you so much for following and I am glad you're enjoying the recipes! I have made this with both fresh and frozen green beans and I must admit I far prefer it with fresh! That said they are still yummy with frozen ones!