Masala Green Beans with Fenugreek | A little different take

When it comes to exploring the vibrant tapestry of Indian cuisine, the possibilities are endless. One such dish that showcases the rich blend of aromatic spices and fresh vegetables is “Masala Green Beans with Fenugreek.” This delectable dish brings together the crunchiness of green beans with the earthy bitterness of fenugreek leaves, creating a symphony of flavors tickling your taste buds.

This recipe is from one of the cookbooks I had before marriage.  I use to love collecting cookbooks and trying new things.  I was getting tired of the same recipe of green beans that my mom use to make all the time, so I was going through my cookbooks and came across this recipe and gave it a try.

Masala Green Beans with Fenugreek

(This post was originally published on July 14th, 2014.  Just republishing with new pictures)

The first time I prepared and tasted the Masala Green Beans with Fenugreek, it was a delightful surprise. The dish was a harmonious amalgamation of textures and flavors that exceeded my expectations. The fresh crunch of green beans merged effortlessly with the earthy bitterness of fenugreek leaves, creating a symphony on my palate. The balanced blend of spices added depth and warmth and took this dish to another level.

Green Beans: Nutrition & Health Benefits 

Green beans, also known as string beans, are vibrant and nutritious legumes.  Their crisp texture makes them versatile for stir-fries, salads, and sides, adding a burst of color and flavor to meals. Here are a few reasons we should include green beans in our diet.

  • helps you maintain a healthy weight
  • are heart healthy
  • are a low FODMAP food
  • contains protein
  • are good sources of vitamins & minerals

For more details on nutrition & health benefits click here

Masala Green Beans with Fenugreek

Ingredients for Masala Green Beans with Fenugreek

To create this flavorful dish, you’ll need a handful of simple yet essential ingredients. The star of the show, of course, is the green beans. Alongside the green beans, we have fenugreek leaves, also known as “methi” in Hindi. ( used dried fenugreek leaves). These leaves contribute a distinct bitterness that balances out the other spices, creating a well-rounded flavor profile. This Indian-inspired treat adds a spicy twist to the classic green bean, perfect as a side or main.


Prepping the Green Beans and Masala

  • Cut the fresh, tender green beans at an angle.
  • Wash the cut beans and let the water drain completely.
  • In a pot boil 4-5 cups of water with a little salt
  • Blanche the beans for about 3 mins and drain them thoroughly.
  • For the Masala, coarsely chop the onion, coriander seeds, and cumin together along with turmeric powder

Masala Green Beans with Fenugreek

A few other recipes from my blog to try:

Phaliya Aloo

Punjabi Rajma

Cuban Black Beans

Sarson Ka Saag


If you give the recipe a whirl, I’d absolutely love to hear from you. Drop a comment down below to let me know how it turned out – your feedback means the world to me!

Your thoughts, likes and even dislikes are super valuable to me – they help me create content that truly resonates with you. Thanks a million for taking the time to stop by! Your support fuels my passion for sharing amazing recipes with all of you. 🥰👩‍🍳🙏

Happy Cooking!!!



Masala Beans with Fenugreek
Prep time
Cook time
Total time
Recipe type: Veg
Cuisine: Indian
  • 1 lb green beans, cut in an angle
  • 1 onion, chopped
  • 2 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tsp turmeric
  • ¾ tsp red chili powder
  • 2 tbsp kasoori methi
  • salt to taste
  • ½ tsp garam masala
  • juice of ½ a lemon/lime
  • 2 tbsp olive oil.
  • 4 cups of water
  1. -Wash and cut the beans at an angle and set aside. Chop onion, coriander seeds, cumin seeds, and turmeric in a chopper. In a kadhai, heat the oil. Add the onion mixture and sauté until a bit of brown.
  2. -In the meantime, boil the water in a pan, and blanche the beans in that water for about 2-3 minutes.
  3. -Drain it and add the beans to the onion mixture. Also add salt, red chili powder, and garam masala to it too.
  4. -Mix it well and cook it covered for 3-5 minutes. Add kasoori methi and sauté for another 2 minutes. After sautéing it, squeeze the lemon juice and mix. Your masala beans are ready to eat.
  5. -Serve hot with chapati or paratha with your favorite pickle or raita.






1 Comment

  1. […] or in a form of casserole. There are so many different ways to make it.  You may also want to try Masala Beans with Fenugreek.  I love them with just plain white rice or paratha.  Do try it and you will fall in love with […]

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