Beans Ki Subji: Indian Style Beans Stir Fry: Healthy Side

This is a simple curry. 

Beans stir fry.

Any kinds of beans- broad, flat or green mixed with basic spices and you are good to go.

Long weekend is coming closer, which reminds me what are you guys doing? Summer parties, BBQ or spring cleaning? Whatever it is, if a time comes when you are in no mood to cook or just want to have simple meal or wish to have a healthy side with your main dishes then you MUST try this stir fry. When I made this subji, I literally had 15 minutes. Quickly I whipped the complete dinner- yellow dal in pressure cooker, steamed rice in microwave and this beans curry on the hob.

Looking for more Indian stir fry recipes? Check these out.

Palak Bhaji

Gobi Matar

Capsicum Massala

Patta Gobi Matar

Gajar Matar

This Beans ki subji is my everyday kind of subji/ curry, I either pair it with mixed vegetable massala parthas or just have as a side with dal (lentil) and rice. No grating garlic, no ginger paste, no tomato puree –a complete fuss free subzi. Feel free to add potatoes to make aloo beans curry, I wanted to have it all healthy ;)

No more chit-chatting, got to go. See the recipe :)

Ingredients:

1 cup chopped beans (I used flat beans)

2 green chilli chopped finely

2 teaspoons oil

1/4 teaspoon cumin/jeera

Salt to taste

1/4 teaspoon turmeric powder/haldi

1/4 teaspoon coriander powder/dhaniya

1 teaspoon lemon juice (see notes)
1 tablespoon chopped coriander leaves

Method:

Heat oil in a pan. When hot, add cumin seeds, let it crackle.

Reduce the heat to medium. Add chopped beans and green chilli.

Add salt and turmeric powder. Mix. Cover and cook for 10 minutes.

When beans turn soft, add all the spices. Mix. Cover. Turn the heat off.

Let it sit covered for 1 minute. Garnish with coriander leaves. Serve

Notes:

You can use amchur powder (dry mango powder) instead of lemon juice.

Again, use any beans. No change in method.

Serving suggestion:

Serve with any Indian bread.

Serve as a side with rice and lentils (daal and chawal).

Great tiffin snack for kids. Just roll the subji in the parthas.

Cannellini Beans Curry

Cannellini beans are white in colour and belong to beans (Rajama) family. I saw cannellini beans at the grocery store and they looked so wonderful, so I thought of making it in the Indian style. The white coloured beans looked very tempting when paired with yellowish red gravy. It tasted just like Rajma . Another successful experiment!!!

Ingredients:

• 1 cup cannellini beans, washed, soaked overnight with 1/4 tsp Baking Soda
• 1 tsp Cumin seeds/jeera
• 5-6 cloves Garlic, minced
• 1 large onion, finely chopped
• 1 small Onion, sliced
• 2 large Tomatoes, diced
• 1 tsp Ginger paste
• 1 tsp Coriander powder/dhaniya
• 1 tsp Cumin powder/jeera
• 1/2 tsp Red Chilli powder
• 1/4 tsp Turmeric powder/haldi
• 1 tsp Garam Masala powder
• 2 tbsp Oil
• Salt to taste
• Fresh Cilantro leaves for garnish

Method:

1. Boil overnight soaked beans with 3 cups of water in pressure cooker for 8 whistles.
2. Heat the oil in a deep, thick-bottomed pan on a medium flame.
3. Add the cumin seeds and allow them to cook for a minute or so.
4. Add garlic and saute 1 minute.
5. Then mix in finely chopped onions and fry until the onions become slightly translucent.
6. Now add the sliced onions and fry for another 1-2 minutes.
7. Meanwhile, in a separate bowl add coriander powder, cumin powder, red chili powder, turmeric powder and ginger paste along with 2-3 tsp water and mix well.
8. Add the above paste to the pan and let this cook for 5-7 minutes till the mixture starts leaves oil.
9. Add tomatoes. Cover and cook this mixture for 8-10 minutes till everything gets mushed up.
10. Now add beans, salt and required amount of water according to the desired gravy thickness.
11. Cover and cook for 15-20 minutes.
12. Add garam-masala just before taking off the flame.
13. Garnish with fresh cilantro leaves. 

Serve hot with rice, roti or rice.