Green Beans with Mustard, Cumin and Garlic

Serves 4


  • 500g fresh green beans, cut into 5cm/2” pieces
  • 2 tbsps sunflower or light olive oil
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 3-4 cloves garlic, crushed
  • ½ tsp crushed dried chilli
  • Salt to taste

One of the quickest and simplest ways to cook fresh green beans. It is equally at home with a simple Indian meal with a lentil dish or with a dinner party menu as a side dish. Green beans contain vitamins, minerals and plant derived micronutrients. They are also low in calories and contain an excellent amount of dietary fibre.


Bring a pan of salted water to the boil and add the beans. Bring back to the boil and cook for 4 minutes. Drain and immediately plunge them into iced water. This helps to retain the fresh green colour of the vegetable.

Heat the oil over a medium heat. When hot, but not smoking, add the mustard seeds followed by the cumin. Switch off the heat source and add the garlic. Stir fry the garlic for about a minute then turn the heat on to low. Continue to fry the garlic until it is light brown and add the chilli.

Drain the beans and add to the pan along with the salt. Stir until the beans are heated through, remove and serve.