Green Beans with Mushrooms from Madhur Jaffrey
A hearty dish that may be served as part of an all-vegetarian meal or with any meat, poultry or fish.
Ingredients
- 5 tablespoons vegetable oil
- ¾ teaspoon cumin seeds
- 1 medium onion peeled and cut into fine half-rings
- 2.5 cm 1in piece fresh ginger, peeled and cut into slivers
- 5 garlic cloves peeled and chopped
- 225 g 8oz fresh mushrooms, thickly sliced
- 450 g 1lb green beans, trimmed and cut into 5cm (2in) segments
- 2 teaspoons ground coriander
- 1¼ teaspoons ground cumin
- ½ teaspoon ground turmeric
- ¾ teaspoon garam masala
- ¾ teaspoon chilli powder
- 1 teaspoon salt
- 1 medium tomato coarsely chopped
Instructions
- Put the oil in a wide pan and set over medium–high heat.
- When hot, add the cumin seeds.
- As soon as the seeds begin to sizzle, add the onion.
- Stir and fry until the onion browns.
- Add the ginger and garlic, stirring until the garlic starts to brown.
- Add the mushrooms.
- Stir and fry for 2 minutes.
- Add the beans, coriander, cumin, turmeric, garam masala, chilli powder, salt, tomato and 120ml (4fl oz) water.
- Bring to a boil.
- Cover, lower the heat and simmer for 15 minutes.
- Remove the cover, raise the heat and boil most of the liquid away, stirring gently as you do so.
