Bihari Green Beans Masala
- Total Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 to 3 servings
- 2tablespoons vegetable oil or light olive oil
- 2tablespoons sliced almonds
- ½cup finely chopped onion
- 3large cloves garlic, finely chopped
- 1teaspoon ground cumin
- 1teaspoon ground coriander
- 1teaspoon sweet paprika
- ½teaspoon red chili pepper flakes
- ¾teaspoon kosher salt
- ¾cup coconut milk
- ¾pound green beans, trimmed and cut into 1-inch pieces
- 1teaspoon lime juice
- 2tablespoons chopped cilantro.
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)
286 calories; 25 grams fat; 12 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 16 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 5 grams protein; 489 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat the oil in a 3-quart sauté pan over medium heat. Add almonds and cook, stirring, until light golden. Remove from heat and transfer almonds to a plate or bowl; set aside for garnish.
- Step 2
Add onion, garlic, cumin, coriander, paprika, chili pepper flakes and salt to the unwashed sauté pan, and return to medium heat. Sauté until the onion is tender and begins to fry, about 4 minutes.
- Step 3
Add coconut milk and green beans. Mix well and bring to a boil. Reduce heat to medium-low and cook, covered, until the beans are tender, about 6 minutes.
- Step 4
Sprinkle beans with lime juice, and toss lightly. Transfer to a warmed serving dish and garnish with almonds and cilantro. If desired, serve accompanied by plain cooked rice or roti flatbread.
Private Notes
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Cooking Notes
Meri
This is so incredibly delicious, and only improves over the next day or two. This is a recipe where grinding your own spices (the cumin and coriander) will make a big difference in flavor. I used extra lime juice and cilantro to garnish, just a personal preference.
Dara
When this is just right — when the beans are plump and cooked long enough to soften, and the sauce is thick — this is like vegan macaroni and cheese. Cannot recommend enough. Be sure to budget a little time to get the coconut milk to a boil, though.
Cruise girl
You can double the green beans w/o doubling the remaining ingredients. It will still be delicious but not as saucy and you'll have more servings.
Emily
Loved this recipe, however I thought it was very salty. I would suggest waiting until the end and then salting to taste. I used a full pound of beans and still felt the sauce was very flavorful.
Daryl
Everyone liked this a lot. I served it with a down-home chicken biryani and chapatis. Two changes: I cut the red pepper flakes to 1/4 t. and still had pleasant heat. I increased the beans to 1 lb. and cooked them for about 15 minutes. These were Roma beans, fresh out of our garden, and were nowhere near done at 6 minutes, per recipe.
Sally
Tasked with bringing a vegetable to the holiday family dinner, I brought this (couldn't face making that green bean casserole we all know). It was very well received, and complemented the turkey and ham wonderfully. I tripled all the ingredients except the coconut milk, which was just doubled (i.e., used all of one can); made at home and reheated at the dinner. Very, very good.
Emily
Loved this recipe, however I thought it was very salty. I would suggest waiting until the end and then salting to taste. I used a full pound of beans and still felt the sauce was very flavorful.
Laurie
Delicious! Used already braised beans and cooked for quite a while.
Sally
Tasked with bringing a vegetable to the holiday family dinner, I brought this (couldn't face making that green bean casserole we all know). It was very well received, and complemented the turkey and ham wonderfully. I tripled all the ingredients except the coconut milk, which was just doubled (i.e., used all of one can); made at home and reheated at the dinner. Very, very good.
Cruise girl
You can double the green beans w/o doubling the remaining ingredients. It will still be delicious but not as saucy and you'll have more servings.
Daryl
Everyone liked this a lot. I served it with a down-home chicken biryani and chapatis. Two changes: I cut the red pepper flakes to 1/4 t. and still had pleasant heat. I increased the beans to 1 lb. and cooked them for about 15 minutes. These were Roma beans, fresh out of our garden, and were nowhere near done at 6 minutes, per recipe.
mark t
use almond oil
Christine Julie
Delicious! I was looking for something different for beans and I paired this with the Persian-Spiced Lamb, grits and naan. I cut the coconut milk with veg. broth and added lots of garlic.
Dara
When this is just right — when the beans are plump and cooked long enough to soften, and the sauce is thick — this is like vegan macaroni and cheese. Cannot recommend enough. Be sure to budget a little time to get the coconut milk to a boil, though.
Doug Mc
This was a very nice way to make use of my CSA green beans this week. Good both as a side dish and as a vegetarian lunch. Recommended.
Meri
This is so incredibly delicious, and only improves over the next day or two. This is a recipe where grinding your own spices (the cumin and coriander) will make a big difference in flavor. I used extra lime juice and cilantro to garnish, just a personal preference.
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