Search This Blog

Masaledar Sem (Spicy Green Beans)


Green beans – cut on diagonal
1 ½ pounds
2” fresh ginger – peel and chop
1 piece
Garlic cloves – peeled
1 cup
Vegetable oil
4 tbsp
Whole cumin seeds
3 tsp
Ground coriander seeds
2 tsp
Medium tomatoes
to taste 
Freshly ground pepper
to taste 
Lemon juice
3 tbsp or to taste

Peeled (put tomatoes in very hot water for a few seconds, peel off the skin and finely chop.)

Put ginger and garlic into a food processor and add ½ 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.

Serves 6