This Indian-style green beans recipe makes an excellent side to accompany your favourite curry. Creamed horseradish adds a gentle heat while lightly frying the spices in ghee releases their aroma and lends a rich, buttery flavour to the beans.
If you want an alternative to aloo gobi or saag aloo as a curry side, try these flavourful green beans. They’re quick to make and pair beautifully with many Indian dishes.
This recipe is straightforward and fast. In most cases you’ll spend more time gathering ingredients than cooking.
Briefly boil the beans until tender but still with a slight bite—this keeps their texture lively.
While the beans cook, gently fry the spices in ghee (or oil/butter) to release their flavour. Drain the beans, combine with the spiced ghee and creamed horseradish, stir-fry for a couple of minutes, and they’re ready to serve hot.
Here’s a clear, easy guide to make them.
🥘Ingredients
See the recipe card below for exact quantities and the full ingredient list.
This version serves 4 as a side; scale quantities up or down to suit your needs.
- Green beans – fresh French/string/snap beans are best for a crisp texture; frozen will work but may be softer.
- Creamed horseradish – a milder creamed variety keeps the heat subtle; use hotter horseradish if you prefer a stronger kick.
- Ghee, oil or butter – ghee gives a buttery, slightly nutty depth; use vegetable oil or butter if preferred.
- Cumin seeds – toast briefly for a warm, nutty note.
- Sesame seeds – add extra nuttiness when fried; if unavailable, a small splash of sesame oil can substitute (use sparingly).
- Garlic – minced fresh garlic works best, or use ready-minced for convenience.
- Cayenne pepper – a pinch adds warming heat; adjust to taste.
- Salt and sugar – optional, to balance and season to taste.
🔪What to do
Trim the ends of the beans and place them in a pan of lightly salted cold water. Bring to a boil and cook for about 5 minutes, until tender-crisp. You can refresh them under cold water to stop the cooking if needed.
While the beans cook, warm the ghee or oil in a saucepan. Add cumin seeds, sesame seeds, garlic, cayenne, sugar and salt, and fry over moderate heat, stirring, for 2–3 minutes until aromatic.
Drain the beans and add them to the spiced ghee along with the creamed horseradish. Toss well and stir-fry for 2–3 minutes until evenly heated and well coated.
Transfer to a serving dish and serve hot alongside your chosen curry.
💭Top tip
Use the tooth test to check doneness: a cooked bean should be easy to bite but still have some resistance. Rinsing under cold water will immediately halt cooking and preserve colour and texture.
📖Variations
For extra heat, replace the creamed horseradish with finely chopped red or green chilli. Fry the chilli with the garlic and spices for a bolder, spicier dish.
🍽Equipment
You’ll need two saucepans—one to boil the beans and one to fry the spices.
A silicone spatula is handy for stir-frying without scratching your pans.
FAQ
Yes. Steaming works well—refresh the steamed beans in cold water to stop further cooking and preserve their bright colour.
Store leftovers in the refrigerator for up to three days. Reheat gently on the hob or in the microwave.
You can freeze them up to three months. Thaw in the refrigerator and reheat, but expect a softer texture than when made from fresh beans.
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Related recipes
These green beans pair well with many curries. Serve alongside butter chicken, chicken bhuna or a tandoori dish for a balanced meal.
📋The recipe
Indian-style green beans
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Equipment
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2 Saucepans
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Silicone spatula
Ingredients
- ¾ pound / 350 grams green beans
- 1 tablespoon ghee, butter or sunflower oil
- 1 tablespoon creamed horseradish (mild)
- ½ teaspoon cumin seeds
- ½ teaspoon sesame seeds
- 1 teaspoon minced garlic
- ¼ teaspoon cayenne pepper
- ½ teaspoon sugar (optional)
- ½ teaspoon salt (optional)
Instructions
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Trim the beans and place them in lightly salted cold water. Bring to a boil and cook about 5 minutes until tender but still crisp. Refresh under cold water to stop cooking.
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While beans boil, warm ghee or oil in a saucepan. Add cumin and sesame seeds, garlic, cayenne, sugar and salt. Fry over moderate heat, stirring, for 2–3 minutes until fragrant.
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Drain the beans and add to the spiced ghee along with the creamed horseradish. Stir to combine and stir-fry for 2–3 minutes until heated through.
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Transfer to a serving dish and serve hot as a side to your favourite curry.
Notes
Store in the fridge for up to three days and reheat on the hob or in the microwave.
Freezing is possible for up to three months, but the texture will be softer after thawing. Because the dish is quick to prepare, fresh is often best.
Nutrition is calculated per serving assuming four portions as a side.
Nutrition
Calories – 63 kcal |
Carbohydrates – 7.7 g |
Protein – 1.8 g
This information is for guidance only. If nutrition is important to you, consider calculating it using your preferred tool.
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