Green Bean Recipe – Sesame-Cumin Masala & Vegan Ghee

Last Updated on 6 months ago by Neha Deshmukh

Green Bean Recipe – Sesame-Cumin Masala & Vegan Ghee

Introduction

Oh, green beans! They’re such a humble vegetable, aren’t they? But honestly, with the right spices, they can be amazing. I remember the first time I made this recipe – I was trying to recreate a dish my grandmother used to make, and after a few tries, I finally got it just right. It’s become a family favorite, and I’m so excited to share it with you. This isn’t just any green bean recipe; it’s a flavour explosion thanks to a wonderfully aromatic sesame-cumin masala and a touch of vegan ghee. Let’s get cooking!

Why You’ll Love This Recipe

This green bean recipe is a winner for so many reasons. It’s quick – ready in under 30 minutes! – and super easy, even for beginner cooks. The combination of sesame and cumin is just divine, adding a nutty, warm flavour that perfectly complements the fresh green beans. Plus, using vegan ghee keeps it light yet incredibly flavorful. It’s a healthy, delicious side dish that’s sure to impress.

Ingredients

Here’s what you’ll need to make this delicious green bean dish:

• 1 tablespoon sesame seeds
• 1 tablespoon cumin seeds
• 2-3 cloves garlic
• 1 tablespoon coconut powder
• 5-6 curry leaves
• 2 dried red chillies
• 1 tablespoon vegan ghee
• 2 teaspoons mustard seeds
• 1 medium onion
• 1 teaspoon turmeric powder
• 250 grams green beans
• Salt as required

Ingredient Notes

Let’s talk about these ingredients for a moment. A few little tips can make all the difference!

Sesame Seeds: Regional Variations & Health Benefits
We’re using white sesame seeds here, but black sesame seeds are also fantastic and add a slightly nuttier flavour. Sesame seeds are packed with calcium and antioxidants – a little boost of goodness in every bite!

Cumin Seeds: Roasting for Maximum Flavor
Don’t skip roasting the cumin seeds! It really brings out their aroma and flavour. You’ll notice a huge difference.

Vegan Ghee: A Healthy & Flavorful Alternative
Vegan ghee (made from plant-based oils) adds a richness similar to traditional ghee, but without the dairy. It’s a great option for those following a vegan lifestyle or with dairy sensitivities.

Curry Leaves: Fresh vs. Dried – What’s Best?
Fresh curry leaves are always best if you can get them. They have a much more vibrant flavour. If you’re using dried, use about half the amount, as the flavour is more concentrated.

Dried Red Chillies: Adjusting the Spice Level
I use 2 dried red chillies for a mild-medium spice level. Feel free to add more or remove the seeds for less heat.

Step-By-Step Instructions

Alright, let’s get down to business!

First, we’re going to build that amazing masala. Dry roast the sesame seeds, cumin seeds, garlic cloves, coconut powder, dried red chillies, and curry leaves in a pan for 2-3 minutes. You’ll know they’re ready when they become fragrant. Keep an eye on them – you don’t want them to burn! Let this mixture cool completely.

Next, grind the roasted ingredients into a coarse powder using a spice grinder. Don’t make it too fine – a little texture is nice. Set this masala aside; it’s the star of the show.

Now, heat the vegan ghee in a pan over medium heat. Once it’s hot, add the mustard seeds and let them crackle. This is a good sign – it means the ghee is ready for the next step.

Add the chopped onion and sauté until it becomes translucent. This usually takes about 3-4 minutes.

Time to add the magic! Mix in the prepared masala, turmeric powder, and salt. Fry for another 2 minutes, stirring constantly, so the spices don’t stick.

Add the green beans and stir to coat them well with the masala. Cover the pan and cook for 4-5 minutes, or until the green beans are tender-crisp. If they start to stick, sprinkle in a tablespoon or two of water.

Finally, garnish with coconut flakes and serve hot with roti or steamed rice.

Expert Tips

• Don’t overcrowd the pan when cooking the green beans. If you’re making a large batch, cook them in two batches to ensure they cook evenly.
• For a deeper flavour, you can add a pinch of asafoetida (hing) along with the mustard seeds.

Variations

Vegan Adaptation
This recipe is already vegan-friendly thanks to the use of vegan ghee!

Gluten-Free Adaptation
This recipe is naturally gluten-free.

Spice Level Adjustment (Mild to Spicy)
Adjust the number of dried red chillies to control the spice level. Removing the seeds from the chillies will also reduce the heat.

Festival Adaptation (Onam/Raksha Bandhan Side Dish)
This dish is a wonderful addition to a festive spread, especially for Onam or Raksha Bandhan. It pairs beautifully with traditional dishes. My aunt always makes this for Onam!

Serving Suggestions

This green bean recipe is incredibly versatile. It’s fantastic as a side dish with:

• Roti or chapati
• Steamed rice
• Dal (lentil soup)
• Vegetable curry

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 in this recipe?
While I love using regular green beans, you can also use French beans (haricot verts) or even runner beans.

Can I make the masala powder ahead of time? How should I store it?
Absolutely! You can make the masala powder a few days in advance. Store it in an airtight container in a cool, dark place.

Is it possible to use oil instead of vegan ghee? What’s the difference in taste?
Yes, you can use any neutral-flavored oil like sunflower or vegetable oil. However, vegan ghee adds a unique richness and flavour that oil doesn’t quite replicate.

How do I adjust the cooking time for different types of stoves?
Cooking times may vary depending on your stove. Just check the green beans for tenderness – they should be tender-crisp.

What other vegetables can be added to this green bean recipe?
Feel free to add other vegetables like potatoes, carrots, or peas. Just adjust the cooking time accordingly.