Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Unknown
Masaledar Sem (Spicy Green Beans)Ingredients (use vegan versions): 1 1/2 lb. Green beans (Trim the ends and then cut the beans in half crosswise.)
1 1/2 long and Fresh ginger (Peel and chop coarsely.) 1 thick piece
10 cloves Garlic peeled
1 cup Water
4 tblsp Vegetable oil
3 teaspoon Whole cumin seeds
2 teaspoon Ground coriander seeds
2 medium Tomatoes, peeled (put tomatoes in very hot water for a few seconds, peel off the skin and finely chop.)
to taste Salt
Freshly ground pepper
3 tblsp Lemon juice (or to taste)
Directions:This recipe is mostly Madhur Jaffreys, although I don't follow it to the letter when I cook anymore. I like to serve the beans a little crunchier than you would find in an indian home, so I don't cook it as much in the end. It definitely warrants experimentation. This recipe is guaranteed to spice up an ordinary meal.
Put ginger and garlic into a food processor and add 1/2 cup water. Blend until fairly smooth.
Heat the oil in a wide, heavy saucepan over a medium flame. When hot, put in the cumin seeds. Stir for half a minute. Pour in the ginger-garlic paste. Stir and cook for about two minutes. Put in the coriander and stir a few times.
Put in the chopped tomatoes. Stir and cook for 2 minutes while mashing the tomato pieces with the back of a slotted spoon. Put in the beans and salt and one cup of water and simmer them. Cover, turn heat to low and cook for 8-10 minutes or until the beans are tender.
Remove the cover. Add the lemon juice and a generous amount of freshly ground pepper.
Turn up the heat and boil away the remaining liquid, stirring the beans gently as you do so.
Unknown, Thanks! It was delicious and pretty easy, too. As I liked the broth it was in, I did not cook off the liquid -- I served it soupy over couscous. YUMMY!
Archived comment by: rebecca
ive had this dish several times and its GREAT! it makes the house smell wonderful while its cooking. i like to eat it with a big slice of 12 grain vegan bread.
Archived comment by: j
Well, I went nuts on this one (not literally!) I put the garlic and ginger in a good processor and after popping the cumin seeds in oil, I added the garlic-ginger to the oil and sauteed. I put the beans in and stirfried for a couple of minutes. I skipped the water and used 3 cups of low-sodium tomato juice. I added 3 Tbsp nutritional yeast and then added extra curry powder, because we really love curry taste. I let that simmer for 30 minutes or so. Right before serving, I turned off the heat and stirred in some Braggs liquid aminos and about a cup of plain yogurt. I did add about 1 Tbsp of sucanat because my husband complains about sour food (I think he's a super taster). Mixed it well. We ate it over basmati. Excellent.
Archived comment by: batface89
This was a great recipe, one that I will definitely try again. Thanks for sharing it!
Archived comment by: sunshineharmony
