French Beans Recipe – Peanut & Spice Sabzi with Green Chilies

Last Updated on 4 months by Neha Deshmukh

French Beans Recipe – Peanut & Spice Sabzi with Green Chilies

Hey everyone! Today, I’m sharing a recipe that’s been a family favorite for ages – a vibrant and flavorful French Beans Sabzi, packed with the goodness of peanuts and a beautiful blend of spices. It’s a simple dish, but honestly, the aroma while it’s cooking just fills the kitchen with such warmth. I first made this when I was trying to get my kids to eat more veggies, and the peanutty, slightly spicy flavor was a total hit! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This French Beans recipe isn’t just about getting your greens in; it’s a celebration of flavors! It’s quick to make, perfect for a weeknight dinner, and incredibly versatile. The combination of crunchy French beans with the nutty peanut paste and aromatic spices is just chef’s kiss. Plus, it’s a fantastic way to introduce a little spice into your meals.

Ingredients

Here’s what you’ll need to whip up this delicious sabzi:

• 250g French Beans, chopped
• 2 medium Onions, chopped
• 2-3 Green Chilies, slit (adjust to your spice preference!)
• 2-3 Garlic Cloves, crushed
• 1 tbsp Coriander Seeds
• 2 Dried Red Chillies
• 1 tsp Cumin Seeds
• 1 inch Cinnamon stick
• 2 Cardamoms
• ¼ cup Roasted Peanuts
• 1 tbsp Oil

Ingredient Notes

Let’s talk ingredients! The roasted peanuts are a game-changer here – they add such a lovely texture and nutty flavor. Don’t skip roasting them if you can; it really elevates the dish.

Now, about those spices. The blend of cumin, coriander, cardamom, and cinnamon is classic, but feel free to adjust it to your liking. I’ve seen variations where people add a pinch of turmeric for color, or a tiny bit of fennel seed for extra aroma.

And the green chilies? Oh, the green chilies! In my family, we love a good kick, but you can totally adjust the number based on your heat tolerance. Some people even use milder green chilies, or skip them altogether. Regional variations are huge here – in some parts of India, they use a specific type of long green chili that adds a unique flavor.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, steam the chopped French beans until they’re tender but still have a bit of a bite. You don’t want them mushy! Set them aside.
2. Now, let’s make the peanut paste. Dry roast the cumin seeds, coriander seeds, cardamom, and cinnamon stick for about a minute, until fragrant. Let them cool completely, then grind them with the roasted peanuts and a little water to form a thick, smooth paste.
3. Heat the oil in a pan over medium heat. Add the remaining cumin seeds, dried red chilies, curry leaves (if using), crushed garlic, and slit green chilies. Sauté for a few seconds until fragrant.
4. Add the chopped onions and cook until they turn translucent and slightly golden brown.
5. Add the steamed beans and a pinch of salt. Cover the pan and cook for 4-5 minutes, allowing the flavors to meld.
6. Stir in the peanut paste and cook, covered, for another 2-3 minutes. This is where the magic happens! The sauce will thicken and coat the beans beautifully.
7. Give it a final stir, and it’s ready to serve!

Expert Tips

• Don’t overcook the French beans! They should be bright green and slightly crisp.
• Roasting the spices really brings out their flavor. Don’t skip this step!
• If the peanut paste is too thick, add a tablespoon or two of water to adjust the consistency.
• A squeeze of lemon juice at the end adds a lovely brightness.

Variations

• With Potatoes: My friend, Priya, loves adding diced potatoes to this sabzi. They soak up all the lovely flavors!
• Coconut Touch: For a South Indian twist, add a tablespoon of grated coconut along with the peanut paste.
• Tomato Tango: A chopped tomato added with the onions adds a lovely tanginess.

Vegan Adaptation

This recipe is naturally vegan! Just ensure your oil is plant-based.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the number of green chilies to 1, or remove the seeds before slitting.
• Medium: Use 2-3 green chilies, slit.
• Hot: Use 3-4 green chilies, and consider adding a pinch of red chili powder to the peanut paste.

Festival Adaptation (Suggestions for incorporating into specific Indian festivals)

This sabzi is a great addition to a simple, festive meal during occasions like Ganesh Chaturthi or Navratri. It’s a flavorful and satisfying side dish that complements other traditional dishes.

Serving Suggestions

Serve this French Beans Sabzi hot with chapatis, roti, paratha, or steamed rice. It also makes a fantastic side dish for dal and other Indian curries. A dollop of yogurt on the side is always a good idea!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What type of beans can I use besides French beans?

You can substitute with green beans or even runner beans, but French beans have a lovely texture that works particularly well in this recipe.

Can I make the peanut paste ahead of time? How should I store it?

Absolutely! You can make the peanut paste a day or two in advance. Store it in an airtight container in the refrigerator. It might thicken up, so you may need to add a little water when you use it.

How can I adjust the heat level of this sabzi?

The green chilies are the main source of heat. Adjust the number of chilies, or remove the seeds for a milder flavor.

What is the best way to steam the French beans to retain their color and nutrients?

Steaming is ideal! Use a steamer basket over boiling water for about 5-7 minutes. Avoid boiling them, as this can leach out the nutrients and make them lose their vibrant color.

Can this sabzi be made with fresh coriander seeds and cumin seeds instead of dry roasted?

While you can use fresh seeds, dry roasting really intensifies the flavor. If you do use fresh, you might want to sauté them in a little oil for a few minutes to bring out their aroma.