Beans Sabji Recipe: A quick and easy dry curry or sabzi recipe using chopped french beans and dry spices It is a basic dry curry that is made on a daily basis for roti or as a side dish to rice dishes. Typically, bean-based curry recipes are made dry, with no sauce, and this recipe post focuses on the dry version.
Beans Recipe is a spicy, flavorful, tangy, and delicious Punjabi-style dish made with french beans. This beans recipe is quick and easy to make, uses few ingredients, and tastes delicious. The dish is both vegan and gluten-free.
In general, people either like or dislike french beans. I was never a fan of them as a kid. After many years, when I learned my mother’s homestyle, authentic Punjabi beans sabzi, I began to enjoy french beans.
We use dry mango powder to add tang to the dish. In Hindi, dry mango powder is known as ‘amchur.’ If you don’t have dry mango powder, simply drizzle some lemon juice over the finished aloo beans.
Also, this is a dry vegetable sautéed dish with no water or other liquids. When I want something quick and healthy to make, I turn to this beans recipe.
A dry curry recipe variant is a popular day-to-day recipe that is made for specific reasons. The flavour and taste are primarily derived from the dry spices and vegetables used in it. The beans ki sabji recipe or french beans curry, known for its simplicity and taste, is one such flavorful and simple dry curry variant.
I’m not a big fan of dry sabzi, so I usually opt for a gravy-based variation for my everyday dinner. In fact, my children have the same requirement. As a result, I usually avoid such dry variants. Nonetheless, there are a few recipes that I simply cannot avoid. Beans ki sabzi, gobi ki sabzi, aloo fry, and even stuffed eggplant dry are among these recipes. I make these whenever I’m too tired to make a fancy gravy-based one. The best part about these recipes is how little time they take to prepare while still delivering on flavour. When I make such recipes, I serve them with curd or yoghurt to make them easier to digest.
Anyway, before I finish, I’d like to share some tips, suggestions, and variations for beans ki sabzi. First and foremost, the size of the chopped beans is critical in this recipe. The size should not be too small or too large, but should be in the middle. The size aids in cooking the beans in the allotted time. Second, as an alternative to the dry variant, the same recipe can be made with a gravy base. You can cook the beans in either a tomato and onion-based gravy or a yoghurt-based gravy. Finally, the recipe is flexible and can be experimented with other vegetables to create a dry variant fusion. For example, aloo can be used to make aloo beans curry.
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Beans Sabji Recipe Card:
Beans Sabji Recipe
- 2 tbsp oil
- 1/2 tsp cumin / jeera
- 1 tsp kasuri methi
- 1 onion (finely chopped)
- 1 tsp ginger garlic paste
- 400 grams beans (chopped)
- 1/2 tsp turmeric
- 1/2 tsp kashmiri red chilli powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1/2 tsp aamchur
- 3/4 tsp salt
- 3 tomato (roughly chopped) (roughly chopped)
- 2 tbsp coriander coriander coriander (finely chopped)
- To begin, heat 2 tbsp oil in a large kadai and sauté 1/2 tsp cumin and 1 tsp kasuri methi until aromatic.
- Add 1 onion, 1 tsp ginger garlic paste, sautéed well
- Stir in 400 grammes of beans for another 2 minutes.
- Also add 1/2 tsp turmeric, 1/2 tsp chilli powder, 1 tsp coriander powder, 1/2 tsp garam masala, 1/2 tsp aamchur, and 3/4 tsp salt
- Cook for about a minute, or until the spices are well combined.
- Cook, covered, for 5 minutes, or until the beans are half cooked.
- Now, add three tomatoes and thoroughly mix them in.
- Cook, covered, for 5 minutes, or until tomatoes soften.
- Finally, serve the beans ki sabji with rice or chapati.
- To begin, you can add boiled potato along with the beans for variety.
- Also, adjust the spices to achieve the desired level of spiciness.
- Furthermore, when cooking beans, do not add any additional water because the moisture in the beans is sufficient.
- Covering your pan or kadai with a lid or plate will help the beans cook faster. Add some water to the pan’s lid to prevent the vegetables from burning. Use a lid with a side rim to keep the water in place.
- If you’re using a pan with a lid, simply cover it and cook the french beans on a low heat. If the vegetables begin to stick to the pan, add a splash of water. Continue to cook while mixing. When we make this beans aloo recipe, we usually just leave the veggies to cook in the kadai on a low heat without covering with a lid. However, if you choose to cover the pan with a lid, the vegetables will cook quickly but will lose their crunch.
- This aloo beans recipe tastes fantastic when 2 to 3 teaspoons of pav bhaji masala are added. Instead of French beans, this aloo beans recipe can also be made with capsicum (green bell pepper).
- If you want the beans sabzi to be more tangy, add 1½ to 2 teaspoons amchur powder. If you don’t have dry mango powder, squeeze about 1/2 to 1 teaspoon lemon juice into the dish after it’s finished cooking.
- You could substitute ghee or olive oil for the vegetable oil in this recipe.
- Finally, when made with fresh beans, the beans ki sabji recipe tastes fantastic.
If you made this recipe, please be sure to rate the recipe and comment how it was 🙂 You can also Sign up for my email newsletter for more delicious vegetarian recipes.