Haricot Verts with Cumin Seeds, Asafoetida and Turmeric

This is my all time favorite way to have haricot vert beans – lightly seasoned and cooked to perfection.  If you are looking for a unique way to serve green beans, this is the recipe to try.

Haricot vert beans also known as French green beans tend to be skinnier than the regular green beans, and because of this, they cook faster and taste fresh even after being lightly sautéed with spices. Hericot vert green beans are so tender that they taste amazing when they are cut into tiny pieces allowing the delicate flavors from the interior of the green beans to come through.

I used five cups of haricot verts for this recipe, but you can cut the quantity down to your preference and adjust the spices accordingly.

Haricot Verts with Cumin Seeds, Asafoetida and Turmeric


  • 5 cups haricot verts finely cut into small pieces
  • 1 tsp cumin seeds
  • 1 tsp asafoetida powder
  • 1 tsp turmeric
  • 4 cloves garlic crushed (optional) – sometimes I add garlic, while other times I leave it out
  • Salt
  • Oil


In a large pot heat 2 tbsp oil.  Add cumin seeds and let them brown slightly – just 3 -4  seconds.  Add garlic and sauté for a few seconds. Add asafoetida powder and turmeric and mix into oil – immediately add all the green beans and 1/2-cup water.  Cook covered about 10 minutes until green beans are tender. Add salt to taste and cover and cook for additional 2 minutes.  Green beans curry is ready.


Serve green beans as a side dish or with dhaal and rice.


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