We love this dish for its spicy blend of Indian flavors and how simple it is to prepare. It does require you have a variety of Indian spices on hand, but really, shouldn’t you anyway?
Skills: Stir-frying, slicing
- 3 tablespoons peanut or canola oil
- 1 teaspoon whole cumin seeds
- 1 teaspoon whole fennel seeds
- 2 large shallots, peeled and thinly sliced
- 1 clove garlic, peeled and thinly sliced
- 1-inch piece fresh ginger, peels and sliced into very fine slivers
- 1 pound green beans, cut into 1-inch pieces
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ¼ teaspoon ground cayenne pepper
- ¼ teaspoon ground turmeric
- 1 teaspoon salt
- 1 small tomato, chopped
- 3 tablespoons chopped fresh cilantro
- Heat oil in large frying pan over medium-high heat.
- When hot add the cumin seeds and fennel seeds. Stir for 5-10 seconds.
- Add shallots, garlic and ginger. Stir for a minute or until lightly browned.
- Add beans and stir for about two minutes.
- Stir in cumin, coriander, cayenne and turmeric.
- Add the salt ½ cup of water and heat until simmering.
- Stir and cover.
- Reduce heat to low and simmer gently for 5 minutes.
- Add tomato and cilantro, stirring to combine.
- Simmer for an additional 5-6 minutes or until the beans are tender.
Co-Author of Garden Candy Basics