Bihari Green Beans Masala Recipe (2024)

This is so incredibly delicious, and only improves over the next day or two. This is a recipe where grinding your own spices (the cumin and coriander) will make a big difference in flavor. I used extra lime juice and cilantro to garnish, just a personal preference.

When this is just right — when the beans are plump and cooked long enough to soften, and the sauce is thick — this is like vegan macaroni and cheese. Cannot recommend enough. Be sure to budget a little time to get the coconut milk to a boil, though.

You can double the green beans w/o doubling the remaining ingredients. It will still be delicious but not as saucy and you'll have more servings.

Loved this recipe, however I thought it was very salty. I would suggest waiting until the end and then salting to taste. I used a full pound of beans and still felt the sauce was very flavorful.

Everyone liked this a lot. I served it with a down-home chicken biryani and chapatis. Two changes: I cut the red pepper flakes to 1/4 t. and still had pleasant heat. I increased the beans to 1 lb. and cooked them for about 15 minutes. These were Roma beans, fresh out of our garden, and were nowhere near done at 6 minutes, per recipe.

Tasked with bringing a vegetable to the holiday family dinner, I brought this (couldn't face making that green bean casserole we all know). It was very well received, and complemented the turkey and ham wonderfully. I tripled all the ingredients except the coconut milk, which was just doubled (i.e., used all of one can); made at home and reheated at the dinner. Very, very good.

Loved this recipe, however I thought it was very salty. I would suggest waiting until the end and then salting to taste. I used a full pound of beans and still felt the sauce was very flavorful.

Delicious! Used already braised beans and cooked for quite a while.

Tasked with bringing a vegetable to the holiday family dinner, I brought this (couldn't face making that green bean casserole we all know). It was very well received, and complemented the turkey and ham wonderfully. I tripled all the ingredients except the coconut milk, which was just doubled (i.e., used all of one can); made at home and reheated at the dinner. Very, very good.

You can double the green beans w/o doubling the remaining ingredients. It will still be delicious but not as saucy and you'll have more servings.

Everyone liked this a lot. I served it with a down-home chicken biryani and chapatis. Two changes: I cut the red pepper flakes to 1/4 t. and still had pleasant heat. I increased the beans to 1 lb. and cooked them for about 15 minutes. These were Roma beans, fresh out of our garden, and were nowhere near done at 6 minutes, per recipe.

use almond oil

Delicious! I was looking for something different for beans and I paired this with the Persian-Spiced Lamb, grits and naan. I cut the coconut milk with veg. broth and added lots of garlic.

When this is just right — when the beans are plump and cooked long enough to soften, and the sauce is thick — this is like vegan macaroni and cheese. Cannot recommend enough. Be sure to budget a little time to get the coconut milk to a boil, though.

This was a very nice way to make use of my CSA green beans this week. Good both as a side dish and as a vegetarian lunch. Recommended.

This is so incredibly delicious, and only improves over the next day or two. This is a recipe where grinding your own spices (the cumin and coriander) will make a big difference in flavor. I used extra lime juice and cilantro to garnish, just a personal preference.