How to make Beans With Tomato Yogurt Sauce - French beans with tomato yogurt sauce and spring onions

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : French beans (फ्रेंच बीन्स), Tomatoes (टमाटर)

Cuisine : Indian

Course : Main Course Vegetarian

Beans With Tomato Yogurt Sauce Recipe Card

Beans With Tomato Yogurt Sauce

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Beans With Tomato Yogurt Sauce checkout Kadai Vegetables, Honey Glazed Beans, Aloo Beans, French Bean Foogath . You can also find more Main Course Vegetarian recipes like Ennai Kathirika (Brinjal) masala, Lauki Soya Chana Dal, Chilli Lemon Stewed Vegetables With Noodles, Mushroom Chettinad.

Prep Time : 41-50 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sour

Ingredients for Beans With Tomato Yogurt Sauce Recipe

  • French beans 20-25

  • Tomatoes 3 medium

  • Skimmed milk yogurt 11/2 cups

  • Spring onion greens 2 stalks

  • Maize flour (makai ka atta) 1 tablespoon

  • Oil 2 teaspoon

  • Spring onions chopped 3 medium

  • Ginger paste 1 teaspoon

  • Garlic paste 1 teaspoon

  • Salt to taste

  • Whole dry red chillies crushed 2


Step 1

String French beans, wash them and then cut into three inch long pieces. Blanch in salted boiling water until cooked. Strain, (reserve the water to use as stock) refresh in cold water and then drain.

Step 2

Slit the cooked beans into two and tie them up in bundles with spring onion greens. Whisk skimmed milk yogurt with maize flour. Wash tomatoes, make a cross with knife and then blanch in boiling water for fifteen seconds. Remove peel, de-seed and then chop.

Step 3

Heat the oil in a non-stick pan, add spring onion and cook till translucent. Add ginger and garlic pastes. Stir for a moment. Add tomatoes and cook further for two to three minutes. Reduce the heat and add skimmed milk yogurt and maize flour mixture, mix well, add salt to taste and stir continuously.

Step 4

Warm the cooked bean bundles just before serving, in a microwave for one minute on HIGH or by briefly dipping them in boiling hot water or stock. Top with the prepared yogurt sauce. Sprinkle the crushed chilies and serve hot.