Cluster Beans Sabji Recipe by Monika Jain ( Homechef)
Cooking Instructions 20 mins 1 Start by washing the beans in lots of water. Do this multiple times until the water runs clear and your are sure all the dirt has been washed off. Then chop the beans into inch wide pieces. 2 Put a flat bottomed kadhai on the stove. Add oil and warm it on medium high heat. Next add zeera/ cumin seeds. As soon as they start to splutter on lower the heat.Add garlic and sauté until fragrant. 3 Add all the spices. Once they bloom, i.e. become fragrant, add the chopped beans. Toss and mix to coat them well. I always add a little extra water, about two tablespoons to prevent the spices from burning. Cover the kadhai and turn the heat low. Cook for 10 minutes or until the beans are tender and bright green. 4 The beans can be enjoyed with fresh whole wheat chapati or parantha. 1 Start by washing the beans in lots of water. Do this multiple times until the water runs clear and your are sure all the dirt has been washed off. Then chop the beans into inch wide pieces. 1 Start by washing the beans in lots of water. Do this multiple times until the water runs clear and your are sure all the dirt has been washed off. Then chop the beans into inch wide pieces. 2 Put a flat bottomed kadhai on the stove. Add oil and warm it on medium high heat. Next add zeera/ cumin seeds. As soon as they start to splutter on lower the heat.Add garlic and sauté until fragrant. 2 Put a flat bottomed kadhai on the stove. Add oil and warm it on medium high heat. Next add zeera/ cumin seeds. As soon as they start to splutter on lower the heat.Add garlic and sauté until fragrant. 3 Add all the spices. Once they bloom, i.e. become fragrant, add the chopped beans. Toss and mix to coat them well. I always add a little extra water, about two tablespoons to prevent the spices from burning. Cover the kadhai and turn the heat low. Cook for 10 minutes or until the beans are tender and bright green. 3 Add all the spices. Once they bloom, i.e. become fragrant, add the chopped beans. Toss and mix to coat them well. I always add a little extra water, about two tablespoons to prevent the spices from burning. Cover the kadhai and turn the heat low. Cook for 10 minutes or until the beans are tender and bright green. 4 The beans can be enjoyed with fresh whole wheat chapati or parantha. 4 The beans can be enjoyed with fresh whole wheat chapati or parantha. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Juicy irresistible meatloaf Rigatoni with White Bolognese Strawberry daifuku (strawberry mochi) Heaven on Earth No bake cake Tuna Scramble Recovery Meal (great for hangovers) Juicy irresistible meatloaf Rigatoni with White Bolognese Strawberry daifuku (strawberry mochi) Heaven on Earth No bake cake Tuna Scramble Recovery Meal (great for hangovers) Egg roll Marinade for grilled pork chops Heaven on Earth No bake cake Guvar bateka nu shak Sweet and sour dressing Davangiri Butter Dosa Urad Dal Dangar Leftover Ful Medames Parathas Authentic Rickwach with Urad Dal and Colocasia leaves Bhetki Maacher sorshe jhal (Bhetki Fish cooked in mustard gravy) Egg roll Marinade for grilled pork chops Heaven on Earth No bake cake Guvar bateka nu shak Sweet and sour dressing Davangiri Butter Dosa Urad Dal Dangar Leftover Ful Medames Parathas Authentic Rickwach with Urad Dal and Colocasia leaves Bhetki Maacher sorshe jhal (Bhetki Fish cooked in mustard gravy)