Fast Curries
These Green Beans and Peanuts Stir Fry coated in Indian spices, then cooked at until tender. These restaurant style green beans are the absolute favorite vegetable dish at our house. And you’ll love this combination of textures!
What ingredients do I need for Green Beans and Peanuts Stir Fry recipe?
Green beans (I used frozen), cumin seeds, onion, ginger garlic paste, ground turmeric, Kashmiri chili powder, ground coriander, ground cumin, salt, dry mango powder, tomato, roasted and salted peanuts, cilantro, and tomato.
How do I make this recipe?
Prep –
Rinse and finely chop the onions and tomatoes. Grind the roasted and salted peanuts coarsely for a few seconds.
Cook –
First, when you are ready to cook in a pot or deep pan, add oil over medium heat. Second, add in cumin seeds. Third, when the cumin seeds splutter add in chopped onions. Further when the onions turn golden brown add in ginger garlic paste. Stir well. Furthermore add in the green beans. Let it saute for 3 to 4 minutes and keep stirring intermittently.
Furthermore add in ground turmeric, Kashmiri chili powder, ground coriander, ground cumin, salt, dry mango powder, and stir well.
Next cover the pan with a lid and cook for 4 to 5 minutes on low heat. Stir well. Next add in chopped tomatoes, stir and mix well. Cover and cook for another 3 minutes on low heat.
Finally add in 1/4 cup roasted and salted peanuts and 1/4 cup cilantro.
Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think. Follow us on Instagram @Fastcurries and Facebook @Fastcurries
Try some of our other recipes
Boiled Peanut Veg Raita – Instant Pot Peanut Condiment
Also try some of our Instant Pot recipes.
Green Beans and Peanuts Stir Fry
Ingredients
- 300 gms green Beans (I used frozen)
- 3 tbsp oil of choice
- 1/2 tsp cumin seeds (jeera)
- 1/2 onion, medium (1/2 cup chopped)
- 3/4 tbsp ginger garlic paste
- 1/2 tsp ground turmeric (haldi)
- 1 tsp kashmiri chili powder (cayenne pepper) (cayenne pepper)
- 2 tsp ground coriander (dhaniya powder)
- 3/4 tsp ground cumin (jeera powder) (jeera powder)
- 3/4 tsp salt
- 1/2 tsp mango powder (amchur/amchoor powder)
- 1/2 cup tomato, 1 small tomato
- 1/4 cup roasted and salted peanuts (I used planters)
- 1/4 cup cilantro
Instructions
Prep
- Rinse and finely chop the onions and tomatoes.
- Grind the roasted and salted peanuts coarsely for a few seconds. If you are using raw peanuts, dry roast them on a pan on medium heat until golden a drizzle minimal salt.
Cook
- When you are ready to cook in a pot or deep pan, add oil over medium heat. Add in cumin seeds.
- When the cumin seeds splutter add in chopped onions.
- When the onions turn golden brown add in ginger garlic paste. In about a minute add in green beans. Stir well. Let it saute for 3 to 4 minutes and keep stirring intermittently.
- Add in ground turmeric, Kashmiri chili powder, ground coriander, ground cumin, salt, dry mango powder, and stir well.
- Cover the pan with a lid and cook for 4 to 5 minutes on low heat. Stir well. Next add in chopped tomatoes, stir and mix well. Cover and cook for another 3 minutes on low heat.
- Finally add in 1/4 cup roasted and salted peanuts and 1/4 cup cilantro. Turn of heat and serve with rice or roti.
