Green Bean Stir-Fry Recipe – Authentic Indian Spices & Flavors

Last Updated on 2 months by Neha Deshmukh

Green Bean Stir-Fry Recipe – Authentic Indian Spices & Flavors

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful side dish that’s packed with goodness. This Green Bean Stir-Fry is exactly that. I first made this when I was trying to sneak more veggies into my family’s meals, and it quickly became a staple. The Indian spices take it to a whole new level – seriously, it’s so much more exciting than plain steamed green beans! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t your average stir-fry. It’s a vibrant, aromatic dish that’s ready in under 20 minutes. It’s perfect for a weeknight meal, a potluck, or even just a little something to brighten up your lunch. Plus, it’s a fantastic way to enjoy fresh green beans with a delicious Indian twist. You’ll love how the simple spices transform these humble beans into something truly special.

Ingredients

Here’s what you’ll need to make this amazing Green Bean Stir-Fry:

• 350g green beans, trimmed
• 2 Tbsp avocado oil (or any neutral oil)
• 1 tsp carom seeds (ajwain)
• 1/16 tsp asafoetida (hing) – a tiny pinch goes a long way!
• ½ tsp turmeric powder
• Pinch of black pepper
• ½ tsp Kashmiri chili powder
• 3 cloves garlic, finely chopped
• ½ Tbsp dhana jeeru powder (coriander-cumin powder)
• ½ tsp salt

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best flavor:

• Avocado Oil: I love using avocado oil for its high smoke point and neutral flavor. It lets the spices really shine. You can substitute with vegetable oil, canola oil, or even sunflower oil if you prefer.
• Carom Seeds (Ajwain): These little seeds are a game-changer! They have a unique, slightly pungent flavor that adds a wonderful warmth to the dish. They’re often used in Indian cooking to aid digestion, too.
• Asafoetida (Hing): Don’t be scared off by the smell! Asafoetida has a strong, sulfurous aroma in its raw form, but it mellows out beautifully when cooked. It adds a savory, umami depth that’s hard to replicate. A little goes a long way.
• Kashmiri Chili Powder: This is what gives the stir-fry its beautiful color and a mild, fruity heat. If you don’t have Kashmiri chili powder, you can use regular chili powder, but start with a smaller amount and adjust to your taste.
• Dhana Jeeru: This is a classic Indian spice blend of coriander and cumin. It’s readily available in Indian grocery stores, and it adds a lovely earthy flavor. You can make your own by combining equal parts coriander and cumin powder if you can’t find it pre-mixed.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, chop your green beans into roughly ¾-inch pieces. Steam them for 5-8 minutes, until they’re tender-crisp and a vibrant green. You want them to still have a bit of bite.
2. While the green beans are steaming, heat the avocado oil in a large pan or wok over medium heat.
3. Once the oil is hot, add the carom seeds and asafoetida. Let them bloom for about 30 seconds, until they become fragrant. Be careful not to burn them!
4. Add the chopped garlic and sauté until it’s golden around the edges – about a minute.
5. Stir in the turmeric and black pepper, and cook for another 30 seconds. This helps to bloom the spices and release their flavors.
6. Now, toss in the steamed green beans. Coat them evenly with the spiced oil. Cook for 3-4 minutes, stirring frequently.
7. Sprinkle in the Kashmiri chili powder, dhana jeeru, and salt. Stir-fry for another 1-2 minutes, until everything is well combined.
8. If there’s any excess moisture in the pan, increase the heat slightly to evaporate it. You want a nice, dry stir-fry texture.

Expert Tips

• Don’t overcook the green beans! They should still have a little crunch.
• Blooming the spices in hot oil is key to unlocking their full flavor.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

• Spice Level Adjustments: If you like things spicier, add a pinch of cayenne pepper or a finely chopped green chili along with the garlic.
• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Suitability: This recipe is naturally gluten-free.
• Regional Spice Variations: My friend’s mom, who’s from South India, sometimes adds a pinch of mustard seeds along with the carom seeds for an extra layer of flavor. Feel free to experiment!

Serving Suggestions

This Green Bean Stir-Fry is incredibly versatile. It’s delicious served hot with roti, dal, or a side of cooling yogurt. It also makes a great addition to a larger Indian thali. We often enjoy it as a side with simple rice and a lentil curry.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave. It’s best enjoyed fresh, though!

FAQs

• What are carom seeds and what do they taste like? Carom seeds (ajwain) have a unique, slightly bitter and pungent flavor, almost like thyme and oregano combined. They’re used in Indian cooking for their digestive properties and distinctive taste.
• Can I use a different oil for this stir-fry? Absolutely! Any neutral-flavored oil with a high smoke point will work. Vegetable oil, canola oil, or sunflower oil are all good options.
• How do I adjust the spice level of this dish? Start with the amount of Kashmiri chili powder specified in the recipe and taste. Add a pinch of cayenne pepper or a finely chopped green chili if you want more heat.
• What is asafoetida and why is it used in Indian cooking? Asafoetida (hing) is a resin with a strong, pungent odor. When cooked, it mellows out and adds a savory, umami flavor to dishes. It’s often used as a digestive aid and to add depth of flavor.
• Can I prepare the green beans ahead of time? You can steam the green beans ahead of time and store them in the refrigerator. Just make sure to reheat them briefly in the pan before adding them to the stir-fry.