Prep 0 mins
Cook 0 mins
- 1 1⁄2 lbs fresh green beans
- 1 ginger, peeled, chopped (1-inch cube)
- 10 cloves garlic
- 1 1⁄2 cups water
- 5 tablespoons vegetable oil
- 2 teaspoons whole cumin seeds
- 1 dried hot red chilies
- 2 teaspoons coriander, ground
- 1 can chopped tomato
- 1 1⁄4 teaspoons salt
- 3 tablespoons lemon juice
- 1 teaspoon roasted cumin, ground
- Trim the green beans and cut them crosswise at 1/4 in intervals.
- Put the ginger and garlic into the container of an electric blender or food processor.
- Add 1/3 of the water and blend until fairly smooth.
- Heat the oil in a wide, heavy saucepan over a medium flame.
- When hot, put in the cumin seeds.
- Five seconds later, put in the crushed chili.
- As soon as it darkens, pour in the ginger-garlic paste.
- Stir and cook for about a minute.
- Put in the coriander.
- Stir a few times.
- Now put in the chopped tomatoes.
- Stir and cook for about 2 minutes, mashing up the tomato pieces with the back of a slotted spoon as you do so.
- Put in the beans, salt and the remaining water.
- Bring to simmer.
- Cover, turn heat to low and cook for about 8-10 minutes or until the beans are tender.
- Remove the cover.
- Add the lemon juice, roasted cumin, and a generous amount of freshly ground pepper.
- Turn heat up and boil away all of the liquid, stirring the beans gently as you do so.
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!
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.
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.