Bihari Green Beans Masala over white rice,
Tandoori Pork, and Grilled Naan
Every morning I read three "news papers" online, two local and one national, The New York Times. I love the Times, not only does it sits well with my somewhat (okay, very) liberal tendencies, it employs some wonderful food writers; I particularly like Mark Bittman, aka The Minimalist, and Pete Wells, of Cooking with Dexter fame. I have a binder filled with recipes I have printed out, and am a daily reader of theDiner's Journal food blog, which is where I found this recipe for Indian green beans last week. Unlike the Indian broccoli recipe I made a few months back, the family loved this one, and I can't wait to try this treatment with other veggies. I served these saucy beans over white rice, with Tandoori Pork and grilled naan on the side.
Bihari Green Beans Masala
- 2 tablespoons canola oil
- 2 tablespoons slivered almonds
- 1/2 cup finely chopped onion
- 3 large cloves garlic, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sweet paprika
- 1/2 teaspoon red chili pepper flakes
- 3/4 teaspoon kosher salt
- 3/4 cup coconut milk
- 3/4 pound green beans, trimmed
- 1 lime wedges
- 2 tablespoons chopped cilantro
that looks great Mary. really really nice!!
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