As I was going down the produce aisle, I saw some green beans at the grocery store. They looked really fresh, almost as if they were picked that same morning! It may not be the right time of year for fresh green beans, but they looked too good to pass on the opportunity. I bought a couple of pounds.
I’ve been making lots of Bengali dishes for the past few days. I had some beans leftover from last week. I thought of making masala beans. Masala means spice. This dish is completely vegetarian and it comes with just a bit of spice.
I served this dish with plain white rice, cauliflower bhaji, saag bhaji, and potato cake. My husband said that these beans were the best thing he had it for a long time. I’m sure you’ll love this recipe!
- 6 cups trimmed, bias cut fresh green beans (2 to 2.5 inches)
- 4 tbs canola oil
- 1 cup yellow onion, small diced
- 2 tsp. ginger, minced
- 2 tsp. garlic, minced
- 1 tsp. each chili powder, ground cumin, ground coriander
- 1/2 tsp. turmeric
- 1 1/2 tsp. salt
- 2/3 cup tomato, chopped
- 4 tbsp. tomato sauce
- 2 tbsp. dried fenugreek leaves (kasuri methi), crushed
Heat oil in a medium sized deep skillet or saucepan. When oil is hot, add the onion.
Cook till soft. Add ginger and garlic to the pan. Stir-fry till light brown.
Add dried spices along with turmeric and salt. Fry for 30 seconds.
Add the tomato sauce and tomato to the mixture. Cook till tomatoes are soft and texture of thick paste, about 5-6 minutes
Add green beans. Stir well to mix spices with beans.
Cover with lid. Turn down heat to low. Cook this covered till beans are cooked. Stir occasionally. Stir in dried fenugreek.
Mix well. Taste for seasoning.
Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram. If you would to be notified of upcoming posts, please consider subscribing to my blog!