Spicy Green Beans (Masaledar Sem)

Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition


  1. Trim the green beans and cut them crosswise at 1/4 in intervals.
  2. Put the ginger and garlic into the container of an electric blender or food processor.
  3. Add 1/3 of the water and blend until fairly smooth.
  4. Heat the oil in a wide, heavy saucepan over a medium flame.
  5. When hot, put in the cumin seeds.
  6. Five seconds later, put in the crushed chili.
  7. As soon as it darkens, pour in the ginger-garlic paste.
  8. Stir and cook for about a minute.
  9. Put in the coriander.
  10. Stir a few times.
  11. Now put in the chopped tomatoes.
  12. Stir and cook for about 2 minutes, mashing up the tomato pieces with the back of a slotted spoon as you do so.
  13. Put in the beans, salt and the remaining water.
  14. Bring to simmer.
  15. Cover, turn heat to low and cook for about 8-10 minutes or until the beans are tender.
  16. Remove the cover.
  17. Add the lemon juice, roasted cumin, and a generous amount of freshly ground pepper.
  18. Turn heat up and boil away all of the liquid, stirring the beans gently as you do so.


Most Helpful

This is a delicious and easy alternative to plain old green beans. I really enjoyed it! I turned down the heat a bit for my husband. It smells as divine as it tastes!

Snowpeas November 17, 2009

This had wonderful flavor even though I didn't have coriander or whole cumins. I did have powder cumin, so that's what I used. I also used red pepper flakes instead of red chiles. I did find that once I added all the water is thinned out the flavor, so once it steamed I added more minced ginger that I put through a garlic press and then I added some cooked ground turkey and we ate it like a stir fry! It was yummy.

Strong Quiver April 13, 2009

Excellent! Even better made with fresh tomatoes (2 medium-sized). Elimated the garlic (had run out) with no loss of flavor. Use 1 1/2-inch knob of fresh ginger root.

TheSource September 21, 2008

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