Green beans with mustard seeds and ginger (Fansi nu saak) from Made in India, Cooked in Britain: Recipes from an Indian Family Kitchen (page 181) by Meera Sodha

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Accompaniments: Creamy chicken and fig curry (Anjeer murghi)

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Notes about this recipe

  • Deja1 on October 12, 2024

    These beans were amazing! Followed the exact recipe except I blanched the beans first.

  • Rinshin on September 22, 2023

    Used tomato paste and one tomato in place of puree. We do not like crunchy green beans and did cook more with cover on to our desired doneness since we used regular American variety green beans. Very simple and excellent side dish. Serving with pan fried potatoes and pan sautè of salmon in mascarpone sauce.

  • Meags on September 17, 2023

    This was fantastic! I don't usually like green beans, but a friend has extra from her garden. This was so good that now I'm hoping she has more to share with me!! I agree with the prior comment that it's a good way to make green beans interesting and very flavorful!

  • valbe on January 12, 2022

    This came together for me as easily as all the comments suggest. Added just enough water for the beans (not haricot vert) to cook properly but not enough to alter the final result. Reminded me of a dish you would get in an Indian restaurant! Served with butter chicken and naan bread.

  • bernalgirl on August 30, 2021

    Updated Jul-2025: Blanching in salted water and draining thoroughly yielded a perfect level of doneness. So easy and flavorful! This is a breeze to put together and the result really transforms the green beans, which I find a boring vegetable. I love the texture provided by the mustard and sesame seeds. I added a few tablespoons of water anf put the lid on to get to the desired tenderness for my family, but next time I’ll blanch the green beans first.

  • blintz on May 09, 2020

    These are a great side to Mum's Chicken Curry in the same book. Super easy, super delicious. Substituted black sesame seeds for the usual sesame seeds and they added a nice touch.

  • Tee.Tee on May 06, 2020

    A tasty approach to green beans. I omitted the sesame seeds since I didn’t have any. Will make again.

  • EmilyR on September 09, 2019

    I like this, but I think I used too much ginger. The mix of spices is nice and complements Indian dishes very well as a green and healthy side dish.

  • puddlemere on February 02, 2019

    I used regular green beans and kind of wish I'd used haricot vert instead, but the flavor of these were pretty good. Would be an easy side to a curry or something. Also I like the idea of using broccoli instead of green beans! Might try that next time.

  • stockholm28 on October 29, 2018

    I thought this was delicious for such a simple dish. I made half a recipe and used regular green beans. It took maybe 15 minutes from start to finish. It will definitely be repeated. I need to buy a splatter screen for this dish. The sesame seeds were popping high and out of the pan. My stove is covered in toasted sesame seeds.

  • Rutabaga on September 11, 2018

    Super fast and flavorful, this is a great green bean dish that can be paired with almost any kind of meal.

  • raybun on November 13, 2016

    Great way to jazz up green beans. The ginger really gave them an edge but I couldn't really taste the mustard seeds. Served with the whole masala chicken with Ferrari potatoes.

  • lilham on May 07, 2016

    I used tenderstem broccoli instead of green beans. I served this as a side to the workers' curry in the same book. So easy and so good.

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