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Green beans are a vegetable that I enjoy dressing up. My favorite way to prepare green beans is to crisp them up in a cast iron skillet with some simple Indian flavors. Just follow this recipe for my Indian-style dry-fried green beans and you’ll see. I assure you that once you try this method, you will not go back.
Pro-tip: this recipe can be made using either fresh or frozen green beans. I use frozen!
The dry-fried green beans recipe can be made dairy-free by substituting the clarified butter (ghee) with avocado oil. Additionally, while the mustard seeds, turmeric powder, and cumin powder are available in most general grocery stores, curry leaves are found at Asian or Indian grocery stores. If unavailable, the curry leaves can be omitted from this recipe.
These flavorful dry-fried green beans can be served as a side dish, along with a protein of choice, for a complete meal.
Indian-style Dry Fried Green Beans
These flavorful green beans can be served as a side dish, along with a protein of choice, for a complete meal.
- 12 ounces chopped green beans I use frozen; fresh also works great
- 1 tablespoon clarified butter or substitute avocado oil
- 1 teaspoon mustard seeds
- 8-10 curry leaves optional
- 1/8 teaspoon turmeric powder
- 1/4 teaspoon cumin powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Heat a large skillet on the stove over medium-high heat. Place 1 tablespoon of clarified butter into the skillet and once it melts, add the mustard seeds.
When the seeds begin to pop, add the curry leaves. Give it a quick stir with a spoon or spatula, and then add the green beans before stirring everything together again.
For frozen green beans: allow 2-3 minutes for the beans to thaw in the pan prior to moving onto the next step.
Add the turmeric powder, cumin, salt, and pepper and stir to combine.
Turn the heat down to medium-low. Cook the beans for 7 more minutes, stirring frequently to avoid burning or sticking.
Remove from heat and serve warm.