Spiced Indian-Style Green Beans with Onion-Ginger Paste

1. Prepare Green Beans

Begin by washing and trimming 1.5 pounds of fresh green beans. Slice them into rounds about 0.125 to 0.25 inch thick.

2. Make Onion-Ginger Paste

In a blender, combine the coarsely chopped onion, garlic, ginger, tomato, and 0.5 teaspoons of ground turmeric. Blend until you have a smooth paste.

3. Fry the Paste

Heat 6 tablespoons of vegetable oil in an 8-inch skillet over medium heat. Add the blended paste to the skillet and fry it for about 5 minutes until it turns golden brown.

4. Add Ground Spices

Stir in 2 teaspoons of ground coriander and 1 teaspoon of ground cumin into the paste. Continue frying for another 5 minutes, adding a splash of water if necessary.

5. Cook Whole Spices

In a separate 10-inch skillet, heat the remaining 4 tablespoons of vegetable oil over medium heat. Add 0.5 teaspoons of whole cumin seeds and 0.5 teaspoons of whole black mustard seeds. Let them sizzle for about 10 seconds, then toss in the whole dried red peppers or the sliced green chili.

6. Combine Beans and Paste

Add the sliced green beans to the skillet with the seeds and peppers. Stir well to coat the beans with the aromatic oil. Then mix in the fried onion-ginger paste, ensuring the beans are evenly coated.

7. Cook the Beans

Reduce the heat to low, add 1 teaspoon of salt and 2 teaspoons of lemon juice. Cover the skillet and let the beans cook for about 35 minutes, stirring occasionally and adding water if necessary.

8. Adjust Heat and Finish Cooking

In the final 5 minutes of cooking, if you prefer more heat, add 0.125 teaspoon of cayenne pepper.

9. Garnish and Serve

Once the beans are tender and well-cooked, transfer them to a serving dish. Garnish with finely chopped cilantro and serve warm.