This delicious and easy Green Bean Curry makes a great dish for vegetarians and vegans or works well as a side dish.  Enjoy with roti, paratha, naan, basmati rice or even plain bread (preferably fresh white bread). Budget friendly!

Serves: 4
Prep time: 30 minutes
Cooking time: 30 minutes


Ingredients in bold available at Spice Bazaar.

600g fresh green beans, cut diagonally into thin slices
3 Tbs oil
1 onion, finely chopped
1 tsp ginger garlic paste
1 sprig curry leaves
3-4 tsp Kashmiri Masala
2-3 medium grated/blended tomatoes
½ tsp turmeric
Salt to taste


  1. In a pot on medium heat, add oil. When oil is hot, add onion. Cook until soft and translucent, just before it starts to go brown.
  2. Add ginger garlic paste and curry leaves, fry for a few seconds.
  3. Add Kashmiri Masala and turmeric, cook for about half a minute, ensuring spices do not burn, then add tomatoes.
  4. Allow to cook, covered, on medium heat until paste has thickened, about 10 minutes.
  5. Add the beans with about half a cup water and add salt to taste.
  6. Cover and allow to cook on medium heat (stirring occasionally) for about 30 minutes or until beans are soft and cooked.
  7. Serve hot with starch of choice. Also delicious served with dal on the side.


Tip: for added protein, scramble 4 eggs and stir into the curry once cooked.