Methi Malai Green Beans | Green Beans in Fenugreek Sauce
Featuring: All Purpose Flour, Cream, Ghee, Green Beans, Lemon, Milk, Onion, Fenugreek, Garam masala, and Garlic
Add a touch of India to your Thanksgiving feast with Methi Malai Green Beans, a delightful fusion of traditional American holiday flavors and Indian spices. This unique side dish promises to bring a burst of creativity to your table, making it a must-try for this festive season.
About this Recipe
This recipe combines the familiar green beans with the rich, creamy goodness of Methi Malai, a classic Indian white sauce. Inspired by the desire to simplify the traditional Methi Malai recipe, this is a one-pot wonder that retains all the flavors without the complexity.
Methi Malai, a popular Indian sauce, is known for its rich and creamy texture, often used in dishes like Methi Matar Malai. My goal was to take this classic sauce and give it an innovative twist, creating a fusion dish that seamlessly fits into the Thanksgiving spread.
I drew inspiration from a one-pot green bean recipe by the New York Times, adapting its methodology to create a creamy, flavorful sauce. The result? A fantastic, easy-to-make dish that retains the essence of Methi Malai without the fuss.
The beauty of this recipe lies in its simplicity. The entire dish is prepared on the stovetop, eliminating the need for complicated steps or a blender. The one-pot approach ensures a quick and efficient cooking process, making it an ideal addition to your Thanksgiving cooking lineup.
Ingredients
garlic, fenugreek leaves (Kasoori methi), salt, garam masala, lemon juice, fried onions (optional), milk, water, and cream
Dried fenugreek leaves (Kasoori methi) – you can use fresh, but dried is easier to come by and requires less prep, while providing the same amount of flavor. Gives the main flavor for that classic methi malai white sauce.
Milk – the green beans are cooked in milk and water, which give them a creamy consistency. The milk can be swapped for broth if you like. It might look like the milk is separating, but it is just the ghee coagulating. Stir the sauce in a circular motion to whisk the fat together and it will come together.
Cream – this is a cream sauce. Finishing with cream adds the classic richness of a methi malai. Can be substituted with cashew cream by soaking 2 Tbsp of cashews in water and blending to a puree.
Green Beans – Fresh green beans are ideal. Frozen can be used in a pinch but will create a mushier texture. Green beans are a popular ingredient. We called them “fansi” in Gujarati, we often ate fansi nu shaak.
Pairings and Occasions
Pair this dish with other Thanksgiving classics like whole roasted cauliflower, cranberry chutney, squash, and sweet potato. As for occasions, Methi Malai Green Beans are a perfect fit for Thanksgiving and Christmas dinners, adding a touch of creativity to your festive spread.
Cooking Tips
- If the sauce breaks, keep stirring; it will come back together.
- Add lemon juice only at the end to prevent milk from curdling.
- For crunchier green beans, reduce the initial cooking time.
Elevate your Thanksgiving feast with Methi Malai Green Beans, a creative fusion of Indian and American flavors. This no-nonsense recipe simplifies the process without compromising on taste, making it a standout addition to your holiday menu. Surprise your guests with this unique side dish, and let the aromatic spices of India take center stage at your Thanksgiving table.
Methi Malai Green Beans | Green Beans in Fenugreek Sauce
Create a flavorful Thanksgiving side with Methi Malai Green Beans – sauté onions and garlic, add green beans, then simmer in a creamy sauce of ghee, milk, and aromatic spices. The result is a no-fuss, one-pot dish that brings a delightful fusion of Indian and American flavors to your holiday table.
Ingredients
- 1/2 cup finely chopped onions
- 1 pound green beans
- 3 tbsp ghee or unsalted butter
- 2 tbsp all-purpose flour
- 4 cloves garlic (minced)
- 1 tsp dried fenugreek leaves (Kasoori methi)
- 1 tsp salt (to taste)
- 1/2 tsp garam masala
- 1 tbsp lemon juice
- Fried onions for garnish (optional)
- 1 cup milk
- 1 cup water
- 1/2 cup cream
Instructions
- Heat ghee in a large pan with a lid. Add flour, onion, and garlic. Mix well and cook, stirring constantly until the flour begins to turn golden, about 3-4 minutes.
- Add water, milk, and salt. Mix well.
- Add green beans. Bring to a boil and cover.
- Lower the heat to medium and cook until the beans are softened, about 8-10 minutes.
- Remove the lid. Cook until the gravy thickens, approximately 6-8 minutes.
- Add cream, garam masala, and fenugreek leaves. Cook for another minute.
- Remove from heat and add lemon juice.
- Top with fried onions when ready to serve.
Notes:
Pairing:
Serve Methi Malai Green Beans alongside whole roasted cauliflower, cranberry chutney, squash, sweet potato, or your favorite Thanksgiving dishes.
Tips:
If the sauce breaks, keep stirring; it will come back together.
Add lemon juice only at the end to prevent the milk from curdling.
For crunchier green beans, reduce the initial cooking time.
Enjoy your Methi Malai Green Beans and have a flavorful Thanksgiving!
