Green Beans Curry: Crunchy Beans In A Spicy Gravy
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It takes only a few ingredients and half an hour to transform the humble green beans into a delicious curry. Green Beans Curry is one such example. The dish is cooked in an array of spices, and is made more flavourful with the addition of plain curd and a paste of mint leaves, ginger, and garlic. 

Green Beans Curry can be enjoyed with either pulao or pooris or chapatis for a special meal. So choose healthy Green Beans Curry for a guilt-free dinner indulgence. The spices, however, must not overwhelm the subtle taste of the beans, so make sure to not add more than a teaspoon of each masala. The crunchiness of the beans is essential in any preparation and must be retained. So to make sure that the beans are not overcooked and soggy use less water as beans cook in their juices. The plain curd with a few tablespoons of water is enough to cook the beans. 

Green Beans Curry is a bowlful of health as green beans are rich in nutrients. The vegetable contains Vitamin K, Vitamin A, and Vitamin C. They are also high in dietary fibre, folate, and calcium. Green beans are good for bone health, control blood pressure and blood sugar levels, and are good for cardiovascular health.  

Before chopping the beans into medium-sized pieces, destring them and cut both ends. The rest of the recipe is easy to prepare.

Here is a recipe for Green Beans Curry: 


  • 150 grams of Green beans 
  • Cumin seeds
  • Mint leaves  
  • 5 Garlic cloves 
  • Ginger
  • 1 Onion 
  • Turmeric powder
  • Coriander powder
  • Red chilli powder
  • Garam masala powder
  • Refined oil
  • 1 cup plain curd 
  • Chopped coriander leaves 
  • Salt as per taste preference 


  • Wash and chop the green beans into medium-sized pieces
  • In a mixie, put one chopped onion, five peeled garlic cloves, one small piece of ginger, and four to five mint leaves, and make a paste out of it. Keep aside. 
  • In a pan, heat two tablespoons of oil, add half a teaspoon of cumin seeds, and sauté for a few seconds
  • Add the mint leaves and masala paste, and mix well for about a minute
  • Add one teaspoon of red chilli powder, one teaspoon of coriander powder, half a teaspoon of garam masala powder, half a teaspoon of turmeric powder, and salt to taste. Stir well until all the masalas turn brown
  • Add the chopped green beans and sauté well
  • Add four tablespoons of water and mix
  • Cover the pan and let the beans cook for 10 minutes on low flame
  • Add one cup of plain curd and mix well until the masala, beans, and curd combine well 
  • Put the flame on low and cook for five minutes
  • Add chopped coriander leaves and stir for a few seconds
  • Take off the Green Beans Curry from the flame and serve hot

The ingredients in the Green Beans Curry can be tweaked or changed as per taste preference and savoured with an accompaniment of your choice.