Green Gravy – 1


Green gravy is good combination for all types of beans like French beans, cluster beans etc. Certain Dals/pulses combined with leafy vegetables tastes good with this gravy…..rather odd….but definitely must try. It is a blend of peanut, green chilli and coriander. Stay tune for Green gravy – 2, a entirely different gravy which i will be sharing in next post.



  • Peanut – ½ cup
  • Green chilli – 3 to 4
  • Coriander seeds – 2 tsp
  • Cumin/jeera – 1 tsp
  • Garlic – 4 to 6 cloves
  • Coriander leaves – ½ cup

                                                                   The Ingredients


                                                             Grind into Paste
                                                                 Cooked paste


                                     Ready to eat Gravy with French Beans


  • Roast peanut at low flame. Let it cool
  • With little oil roast green chilli and garlic.
  • Also dry roast coriander and cumin/jeera.
  • Let all the roasted ingredients come to room temperature.
  • Roughly chop coriander leaves.
  • Combine all the ingredients and grind into a coarser paste.
  • Heat 2 tbsp of oil in a kadhai. Add the paste. Add ½ tsp of salt. Cook on low flame.
  • Stir continuously, as the main peanut, tends to stick at the bottom. Best is using non stick kadhai.
  • Once the paste starts leaving oil, add just turmeric powder or at the most ½ tsp Garam masala.
  • Add the vegetable of your choice and add water according to the consistency required.
  • Add salt and let it cook at low flame. Cook the vegetable before adding to the gravy to avoid over cooking of the gravy.


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