Best Bihari Green Beans Masala Recipes

BIHARI GREEN BEANS MASALA

Bihari Green Beans Masala image

This succulent green bean dish, in a gently spiced sauce of coconut milk, is from Bihar, a state in India. "It is an everyday, simple dish that is several hundred years old," said Julie Sahni, a cooking teacher, and author of eight cookbooks. The dish requires fresh green string beans, not French haricot verts or Asian long beans, which are thinner, and more dense. "The string beans will plump up, and absorb some of the sauce," said Ms. Sahni. The recipe can be adapted for 12 ounces of raw cauliflower, carrots, eggplant, or brussels sprouts. For the eggplant, Ms. Sahni uses the long, slender Japanese ones, and cuts them on the diagonal, in one-inch slices. She trims and peels the carrots, and cuts them like the eggplant, in one-inch diagonal slices. For the cauliflower, she uses the florets, and cuts them in pieces that are one and a half inches in diameter. For Brussels sprouts, she trims and discards the stems, and cuts the vegetable in half. Very fresh cauliflower cooks in four minutes, the other vegetables in six minutes, Ms. Sahni said.

Provided by Elaine Louie

Categories dinner, lunch

Time 40m

Yield 2 to 3 servings

Number Of Ingredients 13

Ingredients

2 tablespoons vegetable oil or light olive oil
2 tablespoons sliced almonds
1/2 cup finely chopped onion
3 large cloves garlic, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon sweet paprika
1/2 teaspoon red chili pepper flakes
3/4 teaspoon kosher salt
3/4 cup coconut milk
3/4 pound green beans, trimmed and cut into 1-inch pieces
1 teaspoon lime juice
2 tablespoons chopped cilantro.

Steps:

Heat the oil in a 3-quart sauté pan over medium heat. Add almonds and cook, stirring, until light golden. Remove from heat and transfer almonds to a plate or bowl; set aside for garnish.
Add onion, garlic, cumin, coriander, paprika, chili pepper flakes and salt to the unwashed sauté pan, and return to medium heat. Sauté until the onion is tender and begins to fry, about 4 minutes.
Add coconut milk and green beans. Mix well and bring to a boil. Reduce heat to medium-low and cook, covered, until the beans are tender, about 6 minutes.
Sprinkle beans with lime juice, and toss lightly. Transfer to a warmed serving dish and garnish with almonds and cilantro. If desired, serve accompanied by plain cooked rice or roti flatbread.

Nutrition Facts : @context http, Calories 278, UnsaturatedFat 11 grams, Carbohydrate 16 grams, Fat 24 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 12 grams, Sodium 490 milligrams, Sugar 5 grams, TransFat 0 grams

BIHARI GREEN BEANS MASALA

BIHARI GREEN BEANS MASALA image

Categories Bean Braise Vegetarian Vegan

Yield 2 servings

Number Of Ingredients 14

Ingredients

2 tablespoons vegetable oil or light olive oil
2 tablespoons sliced almonds
1/2 cup finely chopped onion
3 large cloves garlic, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon sweet paprika
1/2 teaspoon red chili pepper flakes
3/4 teaspoon kosher salt
3/4 cup coconut milk
3/4 pound green beans, trimmed and cut into 1-inch pieces
1 teaspoon lime juice
2 tablespoons chopped cilantro
Basmati rice

Steps:

1. Heat the oil in a 3-quart sauté pan over medium heat. Add almonds and cook, stirring, until light golden. Remove from heat and transfer almonds to a plate or bowl; set aside for garnish. 2. Add onion, garlic, cumin, coriander, paprika, chili pepper flakes and salt to the unwashed sauté pan, and return to medium heat. Sauté until the onion is tender and begins to fry, about 4 minutes. 3. Add coconut milk and green beans. Mix well and bring to a boil. Reduce heat to medium-low and cook, covered, until the beans are tender, about 6 minutes. 4. Sprinkle beans with lime juice, and toss lightly. Transfer to a warmed serving dish and garnish with almonds and cilantro. Serve over plain cooked rice.