55 minutes
A flavorful and aromatic dish featuring green beans infused with ginger and spices, perfect as a side dish.
Fresh Green Beans, washed, trimmed
0 lb
Ginger, peeled, coarsely chopped
0 oz
tablespoons
Turmeric Powder
teaspoons
Fresh Hot Green Chili, finely sliced
each
Fresh Cilantro, chopped
tablespoons
teaspoons
teaspoons
teaspoons
teaspoons
teaspoons
Water, warm
tablespoons
1. Prepare Green Beans
Wash and trim the ends of the green beans. Slice them into fine rounds, about ⅛ to ¼ inch thick, to ensure they cook evenly and quickly.
2. Make Ginger Paste
Prepare a smooth ginger paste by blending the coarsely chopped ginger with 3 tablespoons of water.
3. Heat Oil and Fry Ginger Paste
Heat the vegetable oil in a 10-inch skillet over medium heat. Once hot, add the ginger paste and turmeric. Fry the mixture for about 2 minutes until it changes color and becomes fragrant.
4. Add Chili and Cilantro
Add the finely sliced green chili and the chopped cilantro to the skillet, cooking them for 1 minute.
5. Cook Green Beans
Stir in the prepared green beans, cooking them for another minute.
6. Add Spices and Seasoning
Season the dish by adding ground cumin, ground coriander, 1 teaspoon of garam masala, lemon juice, salt, and 3 tablespoons of warm water. Stir everything well.
7. Cook Slowly
Cover the skillet, reduce the flame to very low, and let the beans cook slowly for about 40 minutes. Stir every 10 minutes to prevent sticking and ensure even cooking.
8. Finish with Garam Masala
Before serving, reheat if necessary and sprinkle the remaining ¼ teaspoon of garam masala on top for an extra burst of flavor.
Use cauliflower florets in place of green beans. Stir in curry powder with your ginger. Garnish with fresh coriander and toasted coconut flakes.
Use broccoli instead of green beans. Use garlic as your aromatic instead of ginger. Finish with lemon zest and a squeeze of lemon juice.
Swap green beans for asparagus. Add Szechuan peppercorns with the ginger. Introduce a splash of soy sauce and a drizzle of sesame oil just before serving.
Swap in zucchini for the green beans. Use garlic and dried oregano as aromatics. Finish with crumbled feta and a sprinkle of olives.
Incorporate a splash of soy sauce or tamari for an umami-rich flavor. If you're looking for a non-soy alternative, a sprinkle of nutritional yeast can also add depth to the dish.
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