Name: Spicy Green Beans (Masaledar sem)
Yield: Serves 6
Cuisine: Indian
Ingredients: 2 teaspoons cumin seeds; 1 teaspoon roasted cumin seeds, ground; 2 teaspoons ground coriander seeds; about 1¼ teaspoons salt; 225 g/8 oz tomatoes, peeled and finely chopped; 3 tablespoons lemon juice, or to taste; 1 dried, hot red chilli, lightly crushed in a mortar; 5 tablespoons vegetable oil; 10 garlic cloves, peeled; 350 ml/12 fl oz water; 700 g/1 lb 9 oz green beans; piece of fresh ginger, about 4 cm/1½ inches long and 2.5 cm/1 inch thick, peeled and coarsely chopped; freshly ground black pepper

Preparation info

Serves
6

Difficulty
Easy

Appears in

Madhur Jaffrey's Indian Cookery

By Madhur Jaffrey

Published 2023

About

These green beans may, of course, be served with an Indian dinner. But they could perk up a simple meal of roast chicken, pork chops or meatloaf as well. They are tart and hot and complement the plainest of everyday foods with their zesty blend of flavours. Another good thing about them: they may be made ahead of time and reheated.

Ingredients

700 g/1 lb 9 oz green beans
piece

Method

Trim the green beans and cut them across at 5mm/¼ inch intervals. Put the ginger and garlic into a blender or food processor. Add 125ml/4fl oz of the measured 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 chilli. As soon as it darkens, pou

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Ingredients

Method

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