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Punjabi Green Beans Fry

Dhanya Samuel
0 minutes
Prep Time
20 minutes
Cook Time
4 People
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ABOUT Punjabi Green Beans Fry RECIPE

I love green beans, all varieties and in all forms. Stir fried with spices and grated coconut, steamed with garlic and butter, sautéed with spices and caramelized onions, blanched. There are a million ways to cook with beans and I love all of them. Today’s style was a new one I learnt from the book, ‘The Vegetarian Table’ by renowned food writer, Yamuna Devi.

Recipe Tags

  • Veg
  • Everyday
  • Punjabi
  • Main Dish

Ingredients Serving: 4

  1. ½ cup Chickpea flour/besan
  2. 2 tbs Ghee/clarified butter
  3. ½ tsp brown Mustard seeds
  4. ½ tsp Red chilli flakes (adjust to heat preferences)
  5. ĵ tsp Ajwain/carrom seeds
  6. 1 tbsp fresh Coriander leaves finely chopped
  7. Salt to season
  8. ĵ cup Cumin seeds
  9. 1/3 cup Coriander seeds
  10. ½ tbsp green Cardamom seeds
  11. ½ tbsp black Peppercorns
  12. 15 Cloves
  13. 2 inch Cinnamon
  14. 600 gms fresh Green beans; cut into one inch pieces
  15. cup Chickpea flour/besan
  16. 2 tbs Ghee/clarified butter
  17. tsp brown Mustard seeds
  18. tsp Red chilli flakes (adjust to heat preferences)
  19. tsp Ajwain/carrom seeds
  20. 1 tbsp fresh Coriander leaves finely chopped
  21. Salt to season
  22. cup Cumin seeds
  23. 1/3 cup Coriander seeds
  24. tbsp green Cardamom seeds
  25. tbsp black Peppercorns
  26. 15 Cloves
  27. 2 inch Cinnamon


  1. To make Punjabi Garam Masala, in a pan on low flame dry roast cumin, coriander, green cardamom seeds, black peppercorns and garlic till fragrant. Leave to cool and grind until smooth powder.
  2. Take a heavy bottom cooking pan and heat ghee. To this add mustard seeds. When they start to pop, drop in carom seeds and red chili flakes. Saute for a minute on medium heat and add green beans (I used French Beans). Season with salt.
  3. Make a thick batter by adding few tablespoons of water to chickpea flour, 2 tbsp. garam masala and pinch of salt.
  4. When the beans are half done, bring the beans to centre of the pan and pour the above made chickpea batter along the sides of the pan. Don’t mix. On slow flame cook for 2 minutes, without stirring.
  5. Now break up the batter lightly using ladle. The batter would have firmed by now to look like little nuggets. Continue cooking on low flame for another 2 minutes and then combine beans into this.
  6. Adjust salt and cook till nuggets turn brown and beans are completely cooked. Serve by garnishing with coriander leaves.

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