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Beans Curry - A French Beans Curry Delicacy

Updated on September 24, 2015
Beans Curry
Beans Curry

Beans Curry

Beans Curry is a universally loved and frequently prepared dish. French beans is a very common and essential ingredient for a lot of dishes and here I will focusing on the beans on it's own, and in a curried form. Beans are also high in medicinal value being high in protein and fiber and helps in lowering cholesterol, blood sugar levels, and blood pressure. It also lowers the risk of many cancers and cures constipation.

I have fried the beans in the masala (spices) as it enables the masala to be infused into the beans - really enhances the taste. I have also mentioned towards the end of the recipe (Instructions) that potatoes and grated coconut really add to the taste - and that is something you should definitely try.

So, here's the recipe for this wonderful dish.

Cook Time

Prep time: 15 min
Cook time: 30 min
Ready in: 45 min
Yields: 2 to 3 people
French Beans
French Beans


  • 250 gms french beans
  • 2 medium size onions
  • 2 tomatoes
  • 1 tbsp ginger-garlic paste
  • 1/4 tsp turmeric powder
  • 1/4 tsp chili powder
  • 1 tsp sabzi masala
  • 1/4 tsp sugar
  • Salt (according to taste)
  • 2 tbsp coriander leaves (finely chopped)
  • 1/4 tsp mustard seeds
  • 1/4 tsp cumin seeds
  • 3 tbsp oil
  • A pinch of asafoetida


1. Cut the beans into half inch pieces.

2. Cut the onions and tomatoes finely.

Instructions for cooking

1. Heat oil in a pan and on a medium flame, add asafoetida, mustard and cujmin seeds.

2. When they splutter, add finely chopped onions, and stir fry till the onions change in color.

3 Now, add tomatoes and ginger-garlic paste, and stir fry till the tomatoes are cooked.

4. Add turmeric, chili and sabzi masala powder to it, and stir fry.

5. Now, add the cut french beans and stir fry.

6. Add salt and sugar to it and fry it with the lid on for 5 minutes - this way, the masala infuses into the french beans.

7. Add a cup and a half of water, mix well, and with the lid on, cook till the beans are well and fully cooked. Switch off the flame.

Note - If you want the curry to be more liquid-y, just add more water.

8. Sprinkle the finished curry with the finely chopped coriander leaves.

9. Your yummy Beans Curry is all ready.

As a variation, or rather, an addition to the curry recipe above, you may add potatoes into the mix. For this, peel a potato and cut it into half inch cubes and fry them for a bit (not fully). Then, keep it aside. As you follow the above recipe, add the potatoes when you add the beans (Step 5 from above), and follow the rest of the Instructions. This curry really does go well with potatoes. You may also sprinkle grated fresh coconut along with the coriander leaves - this also tastes totally awesome.

I have always loved beans. Mom always uses them in a lot of dishes so I have always been a fan of it. In Veg Pulao (as well as Fried Rice), this is a must, and it really gives a wonderful value to the dish. You can also cook this dish drier than what I've described above and it comes out like Beans Masala which, like the curry I've described, also goes so well with rice or chapatis/rotis.

So, give it a try and enjoy.

5 stars from 1 rating of Beans Curry


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