Green Beans Sabji

Name: Palak Paneer
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Cuisine: Indian
Ingredients: 3 tablespoons vegetable oil divided; 8 ounces fresh spinach washed; 6 ounces to 8 ounces paneer; 1 red onion; 3 tomatoes; 1 teaspoon salt; 6 black peppercorns optional; 1 cardamom optional; 2 cloves optional; An inch piece of ginger optional; 2 medium garlic cloves optional; 1 pinch sugar optional; 4 teaspoons tomato sauce optional; 1 teaspoon garam masala optional; 1 Thai chile diced (optional); 1/4 cup cream or 1/2 cup milk (optional)

Annada Rathi
6 days ago
2 min read

This is a very simple everyday Indian sabji made with green beans and one primary spice. It’s a great recipe if you are new to Indian cooking or feel unsure about using spices. The idea is to get comfortable with one spice and then reuse the same approach with different vegetables.

This sabji is commonly cooked in Indian homes on weekdays, especially when green beans are in season. It’s light, flavorful, and comes together quickly with minimal effort.

INGREDIENTS

Vegetables

Green beans, trimmed and cut into 1-inch pieces

For the tadka

2–3 teaspoons oil (vegetable oil or coconut oil)
Black mustard seeds
Cumin seeds

Spices & seasoning

Turmeric powder
Ground coriander powder
Red chili powder (optional, for heat)
Salt, to taste

To finish

Lime juice
Chopped cilantro (optional)

Prep Notes

Cut the green beans into roughly 1-inch pieces. This helps them retain a slight crunch after cooking.
Avoid cutting them too fine, as they will turn soft and lose texture.
Beans can be prepped a day in advance and stored in an airtight container in the fridge.

Method

Heat the oil in a thick-bottomed pan over medium heat.Let it heat for about 2–3 minutes until hot.
Add the mustard seeds and cumin seeds.Once they start popping and crackling, the oil is ready.
Add the green beans and turmeric.Stir well so the beans are evenly coated.
Add salt, mix thoroughly, and cover the pan.The salt draws out moisture from the beans, allowing them to cook in their own steam without adding water.
Cook covered for about 10 minutes, until the beans are about 60–70% cooked.They should be tender but still offer slight resistance when pierced.
Uncover and add ground coriander and red chili powder.Mix well and cook for another 5–10 minutes on medium to low heat, stirring occasionally so the spices don’t burn.
Turn off the heat and finish with lime juice.Garnish with chopped cilantro if desired.

How to Serve

This sabji pairs well with:

Roti or paratha (traditional)
White rice, brown rice, or wild rice

A simple bowl meal can be made by serving the sabji over rice and topping it with a quick yogurt sauce made from yogurt, salt and pepper.

Variations

Once you’re comfortable with this recipe, keep the spice base the same and change the vegetables:

Cauliflower
Cauliflower and carrots
Cabbage
Squash or zucchini