1/1 Photo of Green Beans With Cumin and Fennel
Entered for ZWT. From Madhur Jaffrey's "World Vegetarian". These spicy green beans go well with split pea and dried bean dishes, potato and sweet potato dishes, and eggplant dishes. Breads or rice may be served on the side. To complete the meal, yogurt drinks or relishes or a paneer or cheese dish may also be served.
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- 3 tablespoons peanut oil or 3 tablespoons canola oil
- 1 teaspoon whole cumin seed
- 1 teaspoon fennel seed
- 2 good-sized shallots (1 1/2 oz.) or 1 small onion, peeled and cut into fine slices (1 1/2 oz.)
- 1 garlic clove, peeled and cut into fine slices
- 1 inch fresh ginger, peeled and cut into very fine slivers
- 1 lb green beans, cut into 1-inch pieces
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon cayenne
- 1/2 cup water
- 1 1/4 teaspoons salt
- 2 ounces tomatoes, chopped (1 small)
- 3 tablespoons finely chopped fresh cilantro
- 1Put the oil in a large frying pan and set over medium-high heat. When very hot, add the whole cumin and fennel seeds. Stir for a few seconds.
- 2Quickly add the shallots, garlic, and ginger. Stir for about a minute, or until lightly browned.
- 3Add the beans and stir for another 2 minutes.
- 4Add the coriander, cumin, turmeric, and cayenne and stir a few times.
- 5Add 1/2 cup water and the salt and bring to a simmer. Stir and cover. Turn the heat down to low and cook gently for 5 minutes.
- 6Add the tomato and cilantro. Stir, cover, and cook for another 4-5 minutes, or until the beans are tender.
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Nutritional Facts for Green Beans With Cumin and Fennel
Serving Size: 1 (122 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 143.5
- Calories from Fat 97
- Total Fat 10.8 g
- Saturated Fat 1.8 g
- Cholesterol 0.0 mg
- Sodium 739.2 mg
- Total Carbohydrate 11.5 g
- Dietary Fiber 3.8 g
- Sugars 4.1 g
- Protein 2.8 g
The following items or measurements are not included: