Indian-Spiced Edamame

Daniel Orr's family grows several hundred acres of soybeans on their Indiana farm, but he never actually ate one until he lived in New York City and started ordering edamame at Japanese restaurants. Here, he tosses the beans with Indian spices (pickle masala) and olive oil.


Slideshow: Delicious, Quick Side Dishes


  • Total Time:
  • Servings: 8


  • 2 pounds fresh or frozen edamame (soybeans in their pods; see Note)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon pickle masala or pure chile powder (see Note)
  • Sea salt and freshly ground pepper

How to make this recipe

  1. In a large steamer basket, steam the edamame, covered, until the beans are tender, about 5 minutes. Transfer the edamame to a large bowl and toss with the olive oil and pickle masala. Season with salt and pepper.


You can buy frozen edamame at most supermarkets. Both pickle masala, a blend of ground spices used to make spicy Indian relishes, and pure chile powder are available at Kalustyan's, 800-352-3451 or

Contributed By Photo © James Baigrie Published July 2004

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