This Masaledar Sem is a comforting, aromatic side dish that transforms simple green beans into a flavorful feast. The beans are simmered in a rich base of fresh ginger, garlic, and tomatoes, infused with warm spices like cumin and coriander. The result is a tender yet slightly crisp texture with a savory, tangy, and mildly spicy profile. Perfect as an accompaniment to rice, dal, or rotis, this vegan dish brings authentic Indian home-cooking flavors to your table. It is quick to prepare, making it an ideal weeknight meal or a delightful addition to a larger spread. The balance of earthy spices and bright lemon juice ensures every bite is refreshing and satisfying.
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Masaledar Sem [Spicy Green Beans]
Description
This Masaledar Sem is a comforting, aromatic side dish that transforms simple green beans into a flavorful feast. The beans are simmered in a rich base of fresh ginger, garlic, and tomatoes, infused with warm spices like cumin and coriander. The result is a tender yet slightly crisp texture with a savory, tangy, and mildly spicy profile. Perfect as an accompaniment to rice, dal, or rotis, this vegan dish brings authentic Indian home-cooking flavors to your table. It is quick to prepare, making it an ideal weeknight meal or a delightful addition to a larger spread. The balance of earthy spices and bright lemon juice ensures every bite is refreshing and satisfying.Ingredients
Directions
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Place the chopped ginger and peeled garlic cloves into a food processor or blender.
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Add 1/2 cup of water to the processor and blend until a smooth paste forms.
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Heat the vegetable oil in a wide, heavy-bottomed saucepan or skillet over medium heat.
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Once the oil is hot, add the whole cumin seeds and stir for about 30 seconds until they begin to sizzle.
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Pour in the ginger-garlic paste and stir constantly, cooking for about 2 minutes until the raw garlic smell dissipates.
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Add the ground coriander and stir for a few seconds to toast the spices.
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Add the finely chopped tomatoes and stir, cooking for about 2 minutes while mashing the tomatoes with the back of a spoon until soft.
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Add the cut green beans, salt, and 1 cup of water to the pan.
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Bring the mixture to a simmer.
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Cover the pan, reduce the heat to low, and cook for 8-10 minutes, or until the beans are tender-crisp.
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Remove the lid and add the lemon juice and freshly ground black pepper.
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Increase the heat to medium-high and boil for a few minutes, stirring gently, until the remaining liquid evaporates and the beans are coated in the spicy sauce.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 52.8kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 10.2mg1%
- Total Carbohydrate 11.9g4%
- Dietary Fiber 4.6g19%
- Sugars 5.6g
- Protein 3.1g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use fresh ginger and garlic for the most aromatic flavor.
If you prefer a milder dish, reduce the amount of cumin seeds or omit the black pepper.
This dish is best served immediately while the beans are still warm and the flavors are vibrant.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water to prevent drying out.
You can substitute green beans with other vegetables like cauliflower florets or broccoli stems for a variation.
