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)

Jan 3
2 min read

Updated: Jan 11

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

4 cups green beans, stringed and cut into 1-inch pieces

For the tadka

3 tablespoons oil (vegetable oil or coconut oil)
1/4 teaspoon Black mustard seeds
1/4 teaspoon Cumin seeds

Spices & seasoning

1/4 teaspoon Turmeric powder
1.5 teaspoons Ground coriander powder
1/2 teaspoon Red chili powder (optional, for heat)
1 teaspoon Salt, to taste

To finish

1 teaspoon Lime juice
Chopped cilantro (optional)

Serve 2

Prep Notes

Cut the green beans into 1-inch pieces, crosswise . 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 3 tablespoons vegetable oil in a thick-bottomed pan over medium heat. Let it heat for about 2–3 minutes until hot and shimmering.
Put 1/4 teaspoon mustard and cumin seeds in the hot oil. They will start popping and crackling, infusing the oil with their flavor. You have just made tadka.
Add 4 cups cut green beans and 1/4 teaspoon turmeric. Stir well so the beans are evenly coated.
Season with 1 teaspoon 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 70% cooked. They should be tender but still offer slight resistance when pierced.
Uncover and add 1.5 teaspoons ground coriander and 1/2 teaspoon red chili powder. Mix well and cook for another 5–10 minutes without cover on medium to low heat, stirring occasionally so the spices don’t burn.
Turn off the heat and finish with 1 teaspoon 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 plain yogurt, salt and pepper. For the yogurt sauce, take 1 cup plain yogurt (full fat or whatever you prefer) in a small bowl. If using Greek yogurt, take 1 cup Greek yogurt and whisk with 1 cup water to temper the consistency. Add 1/2 teaspoon salt and crushed pepper as you like. Get creative and add your favorite condiments like chile crisp and/or tahini, mustard, ulfa chile peppers. Garnish with chopped cilantro or parsley.

For a Rice and Green beans bowl, serve hot rice, topped with green beans sabji topped with yogurt sauce.

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