Side Pannel
Masaledar Sem [Spicy Green Beans]
Masaledar Sem [Spicy Green Beans]
- Recipe Submitted by ADMIN on 09/26/2007
Category: Indian, Vegetables
Ingredients List
- 1 1/2 lb Green beans. Trim and then
- Cut in half cr
- 1 1/2 Inches fresh ginger, 1 inch
- -thick;Peel and chop
- 10 Cloves garlic, peeled
- 1 c Water
- 4 tb Vegetable oil
- 3 ts Whole cumin seeds
- 2 ts Ground coriander seeds
- 2 md Tomatoes, peeled and finely
- Chopped to tas
- Salt
- Freshly ground pepper
- 3 tb Lemon juice (or to taste)
Directions
1. Put ginger and garlic into a food processor and add 1/2 cup water.
Blend until fairly smooth. 2. Heat the oil in a wide, heavy saucepan over a
medium flame. When hot, put in the cumin seeds. Stir for half a minute.
3. Pour in the ginger-garlic paste. Stir and cook for about two minutes.
Put in the coriander and stir a few times. 4. Put in the chopped tomatoes.
Stir and cook for 2 minutes mashing the tomato pieces with the back of a
slotted spoon. 5. Put in the beans and salt and one cup of water. Bring to
simmer. 6. Cover, turn heat to low and cook for 8-10 minutes or until the
beans are tender enough. 7. Remove the cover. Add the lemon juice and a
generous amount of freshly ground pepper. 8. Turn up the heat and boil
away the remaining liquid, stirring the beans gently as you do so.
Blend until fairly smooth. 2. Heat the oil in a wide, heavy saucepan over a
medium flame. When hot, put in the cumin seeds. Stir for half a minute.
3. Pour in the ginger-garlic paste. Stir and cook for about two minutes.
Put in the coriander and stir a few times. 4. Put in the chopped tomatoes.
Stir and cook for 2 minutes mashing the tomato pieces with the back of a
slotted spoon. 5. Put in the beans and salt and one cup of water. Bring to
simmer. 6. Cover, turn heat to low and cook for 8-10 minutes or until the
beans are tender enough. 7. Remove the cover. Add the lemon juice and a
generous amount of freshly ground pepper. 8. Turn up the heat and boil
away the remaining liquid, stirring the beans gently as you do so.
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