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Green Beans with Onion Paste (Indian)

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Green Beans with Onion Paste, adapted from "An Invitation to Indian Cooking" by Madhur Jaffrey

Total Points for Recipe:6

 

1.5 lbs. fresh green beans

1 medium onion, peeled and coarsely chopped

3 cloves garlic, peeled and coarsely chopped

1" piece ginger, peeled and coarsely chopped

1 medium canned tomato, coarsely chopped

1/2 tsp. ground turmeric

2 T. vegetable oil

2 tsp. ground coriander

1 tsp. ground cumin

1/2 tsp. whole cumin seeds

1/2 tsp. whole black mustard seeds

1-2 whole dried red peppers, or 1/2 hot fresh green chili, sliced in half, or 1/8 tsp. cayenne pepper (optional)

1 tsp. salt (or to taste)

2 tsp. lemon juice (or to taste)

1 T. finely chopped cilantro (if desired)

 

1.Wash the beans. Trim the ends. Slice into fine rounds about 1/8 to 1/4 " thick.

2. Put the onion, garlic, ginger, tomato, and turmeric into a blender and blend into a smooth paste.

3. Put 1 T. vegetable oil into a skillet or heavy-bottomed pan, and heat it on medium. Pur mixture from blender and fry for about 5 minutes, stirring all the time, adding a teapsoon of warm water if and when it starts to stick to the bottom.

4. Now put in the ground coriander and cumin and fry another 5 mintues, again adding teaspoons of warm water as needed.

4. In another skillet heat the other T. of oil on medium heat. When very hot, add the whole cumin and mustard seeds. After about 30 seconds, add the whole red peppers. Stir once, and as the peppers darken and the mustard seeds start to pop, put in the sliced green beans and the sliced green chili if you are using it.

5. Scrape up the mixture from the first skillet and add it to the beans. Fry the beans on medium flame for 5 minutes, stirring all the time.

6. Turn the heat to low, add the salt and lemon juice, and let the beans cook covered, stirring occassionally, until they are tender (this took me about an hour). If you are using the cayenne pepper, stir it in about 5 minutes before the end of the cooking time. If the beans stick to the skillet, at 1 tsp. warm water, stir, and keep cooking.

7. To serve, sprinkle with cilantro.


Suzie :salut

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Guest geniasmom

I made this and it ROCKS! Wow! VERY authentic tasting. I thought that it was take out from and indian restaurant! Thanks for sharing!

 

Sarah.

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bump! trying this soon


Lifetime as of November 21, 2005 & getting back to goal!

 

HW - 185

GW - 145

CW - 158

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