Spicy Green Beans (Masaledar Sem)

Total Time
12mins
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

Directions

  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.

Reviews

(5)
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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