Whenever I make up sukhi sabjis(dry curries), a comforting aroma fills up my kitchen as earthy indian spices and fresh vegetables come together. It’s like a culinary time machine, whisking me back to my grandmother’s home where, growing up, dal(lentils), sukhi sabji, homemade roti, and chawal were for our everyday meals. In the daily parade of Indian home-cooked meals, these dry curries almost always feature the humble aloo (potato), because, let’s face it, potatoes are the rockstars of the veggie world. The magic begins with a simple tempering, often by crackling cumin seeds, a pinch of hing (asafoetida) in hot oil, followed by a sprinkle of basic ground spices. And before you know it, the kitchen is alive with sizzling spices and mouth-watering aromas. These everyday sabjis are more than just food—they’re a warm hug from the past, making our meals wonderfully satisfying. A few of our favorites are aloo palak, bhindi aloo, parwal sabzi, and hare pyaz ki sabji.
Indian Green Beans
Indian kitchens boast a variety of fresh beans—sem ki phali, guar ki phali, surti phali, and more. Growing up, I knew only one kind of green beans. My grandmother called these hari beans or french beans sometimes. It was after moving here that I discovered other green bean varieties like string beans, and haricots verts. As is common with many indian recipes, there are many ways of making green beans. This beans sabzi is about simplicity. It’s a recipe that thrives on the essentials—tender green beans, earthy potatoes, and a quick onion-tomato masala laced with spices. Comes together in under 30 minutes! My north indian style green beans recipe isn’t too basic in terms of tempering. It goes beyong the usual jeera-hing tadka and starts with sautéing onions in mustard oil until they turn golden. Into this, the tangy brightness of tomatoes is introduced, along with garlic. Then, basic spices like turmeric, coriander, and red chili powder join the mix, infusing the dish with layers of flavor and aroma. As the potatoes and green beans slowly cook, they become tender and flavorful.
Ingredients
Fresh Green Beans - The hero ingredient - Fresh, vibrant looking green beans that feel firm and crispy to touch! If they’re limp or soft, it’s a no-go. In a hurry? Grab prewashed, stem-trimmed beans from the store. Just chop and go—easy peasy, and my absolute favorite shortcut! Potatoes - I love using russet and yellow potatoes. Sometimes, I skip peeling them because my husband is a fan of the tasty skins! You do you. Whole Spices - Cumin Seeds, Dried Red Chili(whole) Ground Spices - coriander powder, turmeric powder, asafoetida(hing),red chili powder, garam masala powder and amchur(dry mango powder, or lime juice) Roasted Besan (Gram Flour) - Helps in making the sauce slightly thickish and adds a hint of nuttiness. Mustard Oil - I love cooking in mustard oil. Substitue with any neutral cooking oil of choice.
Instructions
Prep The Veggies
Make Indian Green Beans Curry
Recipe Tips
Adjust the spices to your taste. I suggest starting with less quantity and add more as you go, especially with the red chili powder and garam masala. I like to keep almost 1:1 proportion of green beans to potatoes in my sabzis. However, if you like more potatoes, reduce the green beans quantity and vice-versa. Make sure that the total quantity of vegetables remains as mentioned in the recipe card so that the seasonings are proper. If you don’t want to use besan(I know its an extra step to dry roast it), mash a few cooked potato pieces using back of spoon to help thicken the sauce. Depending on quality of your green beans, adjust the time of cooking. They overcook pretty fast. Keep an eye on the cooking time to ensure the beans and potatoes are tender but not mushy. Stir occasionally to avoid sticking. You can use haricot verts or chinese long beans instead of green beans.
