Green Beans Sabzi Our Favourite Way

Green Beans were never my favourite, I would eat them, but not with any enthusiasm. Then this approach - it changed everything. Here you have green beans spiced with savoury ‘seeds’, a hefty dose of punchy ginger, and that char - my friends that char changes everything.

Green Beans: Kinds

There are two kinds of green beans that are commonly available in grocery stores here. The first is French Green Beans or Haricort Vert and the second is String Beans or Snap beans. I usually buy French Green Beans for this dish because they are thinner, more tender, and quick cookly. This recipe works with String Beans as well, but it takes longer. Please note these are both different than the Sem commonly available in Pakistan, but I imagine this recipe would work for Sem too, just with shorter cooking times!

Not Your Pakistani Mamas Green Beans Sabzi

I like the idea of having a variety of flavours in my Sabzi repertoire. Although a traditional Aloo Gobi or a Bhindi Masala or even my beloved Aloo Baingan have their own comfort it is exciting to be able to create a different flavour profile from familiar ingredients. Pakistani cooks will instantly see that this recipe is a little unorthodox for us not just in technique, but in flavour as well. It is heavily South Indian in it’s flavours and as a result it is just so darn interesting to eat.

What Goes in this Sabzi recipe

For one it starts with coconut oil because I love the contrast between it’s rich flavour and the green beans. Then we add some nigella and mustard seeds (what gasp? no cumin? no whole red chilies?), let them sizzle. A little freshly grated/minced ginger for zing. Now comes my favourite part - heat on medium high and in go the chopped green beans and we just let them cook without moving till they get lightly charred. Shake of the pan, cook some more, until they’re all done. Season, add in diced green chilies and wonder where this wonder has been all along.