Beans Masala curry recipe | South Indian Green Beans curry
Beans Masala Curry recipe – is a super simple, fuss-free, and incredibly tasty South Indian style curry made with minimal ingredients. Easy Beans Masala Curry can be whipped up in 20 minutes and is delicious served with rice or roti.
Beans are one of the popular vegetables in South Indian cuisine. It is one of the frequent vegetables at home.
My mom makes a mean vegetarian curry. She makes vegetable curries with basic spices allowing the taste of the vegetable to shine. In fact, I think her homemade curries are the tastiest.
I have learned a lot from her. An important learning from her is that Indian Vegetarian dishes derive their flavor and taste from the dry spice powders added to it. Some of these recipes include Cauliflower fry, Potato Kurma, Aloo Gobi Matar masala.
There are a plethora of ways to enjoy this vegetable. I’ve shared a green beans recipe, Beans Carrot Poriyal. Do check it out.
Today I’m sharing yet another variation of a french bean vegetable. It is my mother’s recipe with my twist. I make the beans curry in a pressure cooker, one of the most used appliances in Indian homes and is a time saver.
About Beans Masala Curry recipe
Beans Masala Curry recipe is a traditional South Indian dish that is made with green beans, onion, tomato, ginger, garlic, basic spices, and coconut.
Like most South Indian curries, this one starts with a tempering, followed by a base of sauteed onions, ginger, and garlic.
But, unlike most other curries I’ve shared on my blog, this one does not have any tomato puree. Chopped tomatoes are added after sauteeing beans.
The best part of this recipe is the preparation process in the pressure cooker. It not only saves time but delivers taste.
This green bean curry incorporates all the lovely South Indian flavors the region is known for such as mustard seeds, cumin, curry leaves, and coconut.
This beans masala curry with thick gravy, the basic Indian spice powders – turmeric, red chili powder, kura karam or garam masala, and coriander powder jive together in perfectly delicious harmony.
I usually do not like to load the homestyle curries with lots of masalas. But, in this beans masala curry recipe, I’ve added some fiery kura karam to add a bit of spice to this delicious curry. This multi-purpose masala/spice mix does a bit of spin to any stir fry or curry dishes.
The spices mentioned in this recipe are a guide. You do not have to strictly follow the same quantity. Feel free to adjust as per your taste. But do remember that different quantities and types of spices will alter the taste of this dish significantly.
Reasons to make
Very easy to make.
One Pot recipe.
No spice grinding to do.
This amazing bean curry has fresh flavors and an inviting aroma.
Basic curry that can be made on day to day basis as a side dish to roti or rice items.
A quick option to pack for lunch box.
A must-try for those who look out for simple and quick curry for lunch or dinner.
French beans are a good source of several nutrients – iron, calcium, vitamins (A, K, C, & B9), and minerals. This low-calorie vegetable has protein and dietary fiber.
Pick the beans that are fresh and tender. Mature beans generally take more time to cook.
Size of the chopped beans: Make sure the size is not too small or big. Cut them to medium size and even.
Add the tempering ingredients to the hot oil.
Tomatoes used in this curry are less in quantity. They are added to give the much-needed moisture for the sabzi. Adding them more will dominate the taste of beans.
Coconut is added in grated form. There may be coconut strands in the curry. To avoid it, you can grind the dry coconut to a coarse or fine powder.
For this specific recipe, do not add green chilies. The spice from the red chili powder suits better than green chilies.
Green Beans: Also called french beans, haricot, or fansi.
Tempering: Oil, mustard seeds, cumin, and curry leaves.
Base: Onion and Tomatoes.
Spice powders: Turmeric powder, red chili powder, coriander powder, and koora karam or garam masala.
Coconut: Dry coconut or unsweetened desiccated coconut powder.
Herbs & Seasoning: Salt and coriander leaves.
How to make Beans Masala curry
Heat oil in a pressure cooker over medium flame. When hot, add mustard seeds and cumin. Let them crackle.
Add curry leaves and chopped onions. Saute until onions turn soft.
Add ginger-garlic paste and saute until the raw smell goes away.
Add turmeric powder and saute for 10 seconds.
Add chopped beans and saute for 1-2 minutes.
Add chopped tomatoes and saute until they turn soft.
Add spice powders – red chili powder, koora karam (or garam masala at the end), coriander powder, and salt. Give a good mix.
Next, add grated coconut and saute for 5 seconds.
Add 3/4 th cup of water and give a good mix.
Pressure cook on high flame for 2-3 whistles. Turn off the flame and let the pressure release naturally.
If you do not have koora karam, add garam masala and simmer on low flame for 5 minutes. Taste for seasoning and add more if needed.
Lastly, add coriander leaves and mix.
Beans Masala Curry is ready. Serve hot with Indian flatbread or rice.
Serve the South Indian Beans Masala curry with ghee-smeared parathas, chapati, roti, etc.
You can store this curry in the refrigerator for 1-2 days in an air-tight container.
Reheat before serving in a microwave or in a pan on the stovetop.
You can follow this beans masala curry recipe with any kind of green beans like cluster beans, long beans/fresh chawli, broad beans, and flat beans. However, the cooking time will vary.
Can increase the number of tomatoes to make beans tomato curry. This tangy beans curry is popular in the coastal regions of Andhra Pradesh.
Can add potato to make aloo beans curry.
Can add the coarse powder of dry roasted coconut and sesame seeds. The seeds add nutritional value as they are loaded with several nutrients.
If you’ve tried this Beans Masala Curry recipe, then don’t forget to rate the recipe and leave a comment below! Feedback and suggestions are highly appreciated. Also, please share the recipes with your friends and family members.
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Beans Masala curry recipe | South Indian Green Beans curry
- 250 grams French Beans
- 5-6 tbsp Oil
- 1/4 tsp Mustard seeds
- 1/4 tsp Cumin
- 5-6 numbers Curry leaves
- 1 large Onions
- 1 tsp Ginger-garlic paste
- 1/2 tsp Turmeric powder
- 1-2 medium Tomatoes
- 1-2 tsp Red chili powder
- 1 tsp Koora Karam (or garam masala)
- 1 tsp Coriander powder
- 1 tbsp Coconut (dry or dessicated)
- 1/2 tsp Garam masala
- 2 tbsp Coriander leaves
- 3/4 cup Water
- Salt to taste
- Heat oil in a pressure cooker over medium flame. When hot, add mustard seeds and cumin. Let them crackle.
- Add curry leaves and chopped onions. Saute until onions turn soft.
- Add ginger-garlic paste and saute until the raw smell goes away.
- Add turmeric powder and saute for 10 seconds.
- Add chopped beans and saute for 1-2 minutes.
- Add chopped tomatoes and saute until they turn soft.
- Add spice powders – red chili powder, koora karam (or garam masala at the end), coriander powder, and salt. Give a good mix.
- Next, add grated coconut and saute for 5 seconds.
- Add 1 cup of water and give a good mix. Pressure cook on high flame for 2-3 whistles. Turn off the flame and let the pressure release naturally.
- If you do not have koora karam, add garam masala and simmer on low flame for 5 minutes. Taste for seasoning and add more if needed.
- Lastly, add coriander leaves and mix.
- Beans Masala Curry is ready. Serve hot with Indian flatbread or rice.