Broad beans with yogurt, garlic and dill

Name: Broad beans with yogurt, garlic and dill
Yield: Serves 4 as a side dish
Cuisine: India
Ingredients: 1.2 kg fresh or frozen broad beans; 3 tbsp rapeseed or vegetable oil, plus more for the garlic; 2 tsp salt; 1/2 tsp asafoetida; 1 tsp ground black pepper; 1 tsp ground cumin; 1/2 tsp turmeric; 1 tsp caster sugar; 1 head of garlic; 3 tbsp rapeseed or vegetable oil, plus more for the garlic; 3 tbsp rapeseed or vegetable oil, plus more for the garlic; 2-3 tbsp chopped coriander leaves; 2 green chillies, finely chopped; 200 g Greek yogurt; 2 tbsp lime juice; 30 g dill, chopped

Preparation info

Serves
4
as a side dish

Difficulty
Easy

Appears in

Reza's Indian Spice

By Reza Mahammad

Published 2012

About

This is a very creamy dish and handy to have in your repertoire, as broad beans are available throughout the year, either fresh or frozen. You can add some baby spinach leaves at the end to give some contrast, if you prefer. Because it is coated in a yogurty sauce, it is great with grilled meats, especially lamb chops.

Ingredients

1 head of garlic
3 tbsp rapeseed or vegetable oil, plus more for the garlic

Asia
India
Side dish
Gluten-free
Vegetarian

Method

Preheat the oven to 180°C/350°F/gas mark 4. Slice the stalk end from the head of garlic and place on to a square of foil large enough to wrap around the bulb. Drizzle with oil and cook in the hot oven