Try this easy Indian style Green Beans Cucumber Masala in your next meal. It is an easy and healthy sabji option paired best with warm rotis. Ready under 20 minutes.
Vegan & GLuten-Free!!
We love basic Indian meal. Nothing like a plate full of dal chawal , subzi and roti. It is our lunch most of the days. I like to be creative with veggies so that my family doesn’t get bored of it. We prefer mixed veg curries with a little bit of everything like this healthy mix vegetable subzi with beetroot boost and chickpea vegetable korma.
Nowadays I am getting a lot of requests for everyday Indian meal recipes. Most requested are ideas for the vegetables and curries that are easy to make. So let’s get to basics today. Have you tried the combination of green beans and cucumber yet? Oh my!!! It is so good and absolutely simple to make. These regular green beans get a refreshing burst of flavor with cucumber also known as kakdi or kheera. The textures compliment each other beautifully and look pretty green on your plate.
So what makes this Green Beans Cucumber Masala special?
It doesn’t have any onion or garlic making it suitable for Jain’s too. I have used basic Indian spices from my spice box to make this Indian style Green Beans Cucumber Masala.
A great flavor comes from the combination of fresh ginger, chopped green chilies, and some mint powder.
I love mint aka pudina in my recipes.
Cucumber and mint are a match made in heaven so do use it if you can.
I prefer fresh mint but often run out of it.
So this time I have used dried mint powder in this recipe.
I add some amchoor powder also known as dried mango powder in this subzi.
It imparts a great tang to the veggies.
If unavailable some freshly squeezed lemon juice will make up for it.
How to make Indian Style Green Beans with Cucumber
- In a thick bottom pan heat some oil on medium flame.
- Once warm add in cumin, hing and ginger paste.
- Then add in the beans and give it a stir.
- Add in 2 tablespoons water.
- Cover with appropriate flat lid.
- Add some water (4 tablespoons or so) on the top of the lid and reduce the flame to low and cook for 2 minutes.
- But adding water on the lid is optional.
- The water on the top of the lid will create steam inside and avoid the beans to stick or burn at the bottom.
- Stir the beans once or twice carefully opening the lid in this process.
- Now add in the spices except mint, amchoor and peanut powder.
- Give it a good stir. Cover and cook on a medium flame for 1 minute.
- Now add in the cucumber and tomatoes.
- Stir well.
- Cover and cook for an additional 2 minutes.
- Now open the lid and add peanut powder, mint and amchoor to the subji.
- Add 2 tablespoons of water and give it a stir.
- Let it cook on low flame for 1-2 minutes until beans are tender.
- Add 1-2 tablespoons more water if needed.
- Taste it and adjust any seasoning if needed.
- Serve warm with rotis.
Some simple Indian Vegetarian Dinner recipes for you –
Undhiyu – Mixed Vegetable Curry
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Easy Green Bean Cucumber Masala Recipe –
Green Bean Cucumber Masala
Ingredients
- 2 tablespoons cooking oil
- 20-25 green beans chopped into ¼” pieces approx
- 1 medium-size cucumber diced in ½" pieces approx
- 1 medium-size tomato diced in ½" pieces approx
- 1 green chili finely chopped (optional)
- 1 teaspoon grated ginger OR paste
- 3-5 tablespoons water or more to assist cooking
Spices used
- ½ teaspoon cumin seeds jeera
- Pinch of hing asafetida
- ½ teaspoon red chili powder
- ¼ teaspoon turmeric powder
- 1 teaspoon coriander powder
- ½ teaspoon amchoor mango powder (see notes)
- 1 tablespoon ground peanuts see notes
- 2 teaspoons pudina powder OR fistful of fresh mint finely chopped
- Salt to taste
Instructions
- In a thick bottom pan heat some oil on medium flame.
- Once warm add in cumin, hing and ginger paste.
- Then add in the beans and give it a stir.
- Add in 2 tablespoons water.
- Cover with appropriate flat lid.
- Add some water (4 tablespoons or so) on the top of the lid and reduce the flame to low and cook for 2 minutes.
- Adding water on the lid is optional.
- The water on the top of the lid will create steam inside and avoid the beans to stick or burn at the bottom.
- Stir the beans once or twice carefully opening the lid in this process.
- Now add in the spices except mint, amchoor and peanut powder.
- Give it a good stir. Cover and cook on a medium flame for 1 minute.
- Now add in the cucumber and tomatoes.
- Stir well.
- Cover and cook for an additional 2 minutes.
- Now open the lid and add peanut powder, mint and amchoor to the subji.
- Add 2 tablespoons of water and give it a stir.
- Let it cook on low flame for 1-2 minutes until beans are tender.
- Add 1-2 tablespoons more water if needed.
- Taste it and adjust any seasoning if needed.
- Serve warm with rotis.
Notes
Nutrition
Great recipe 👍 I am on a diet and when I made this I ate it like a salad I would say it was soo much better than eating a regular salad. I was doubtful about the mint because I am not a huge fan of it’s strong smell but I still went for and I actually liked it. It complements the other flovers very well!
We love the mint cucumber combo too. Thank you for trying it Suprabha SK.
Wow you are so innovative.. in my wildest dreams, I would not imagine the combination of beans n cucumber. Logged on to your blog to get the pizza recipe, but decided to make this veg instead. It turned out so well.. everyone loved it.. l love these basic veggies and this was such an amazing twist
I am glad you enjoyed this simple subzi Priyanka. I was skeptical to post a simple meal but got a great response. So I will share many more in the future.