Spicy Green Beans




Thanksgiving is around the corner. And what would be a Thanksgiving without the green beans? However, if you are not a fun of the traditional green beans casserole or you are simply bored of it and want to try something new, I have a great recipe. Inspired by my recent trip to India, I wanted to add some of the Indian spices and flavors to the traditional green beans to make them more exciting. So how about some Indian Spiced Green Beans during this year’s Thanksgiving dinner 🙂

While I was working on this post, I was wondering why are green beans so famous during the Thanksgiving time. When researching, I came across this website: http://wonderopolis.org/wonder/why-do-we-eat-turkey-on-thanksgiving/ and I found some interesting and funny information about turkey:

  • Turkeys have heart attacks. Entire fields of turkeys were known to drop dead from the loud noise of Air Force jets breaking the sound barrier while on test flights.
  • Wild turkeys can fly, but domestic turkeys cannot.
  • Turkeys can run up to 20 miles per hour.
  • The long, loose skin that hangs down on a turkey’s neck is called a “wattle.” – See more at:

(All above information was obtained from http://wonderopolis.org/wonder/why-do-we-eat-turkey-on-thanksgiving/. )

As far as the green beans being a traditional dish on the Thanksgiving table, I learned that the oldest green bean casserole recipe comes from 1955. Green beans were served to the Iranian queen Soraya on her visit to the U.S. This is what I read on one of the forums so I can’t guarantee this information is correct but I found it interesting.

Now lets get to my spicy indian style green beans recipe 🙂


  • 2 cups of fresh beans, cleaned and cut in half
  • 1 medium onion, chopped
  • 1 tbsp. ginger-garlic paste
  • 1 tsp. turmeric powder
  • 1/2 tsp. chili powder (optional)
  • 1 tsp. cumin seeds
  • 2 green chilies
  • 1 tomato, chopped
  • 2 tbsp. of olive oil, or any oil of your choice
  • 1/4 cup of cashew nuts
  • 1/4 cup chopped cilantro
  • 1 tsp. salt or to taste
  • 1/2 cup of water

To make it:

1. Heat up the oil in the pan

2. Add the cumin seeds and let them fry for few seconds

3. Add the onion and fry until golden brown. Don’t be afraid to really brown the onions. They might look like they’re burnt but that’s where you get the nice flavor.



4. Add ginger garlic paste and fry for few seconds

5. Add green chilies, tomatoes, beans, turmeric powder and chili powder (if using). Mix all the ingredient together for 1 minute. Sprinkle salt over the mixture.



6. Add water and cook covered for approx. 20-25 minutes or until the beans are soft

7. Once the beans are almost done, uncover the pot and cook for additional 5-6 minutes until all the liquid evaporates.

8. Lastly, add the cilantro and cashew nuts. Mix it all together and cook for few seconds.

9. The beans are ready 🙂 Turn the stove off, garnish with some more cilantro and cashew nuts and enjoy 🙂



Thanks for reading !!!! I wish you all HAPPY THANKSGIVING !!!!!


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