Farm to Table: Masaledar Sem (Spicy Green Beans)

I had no plans whatsoever of posting this recipe. It just happened to be what I fixed for dinner on Sunday evening. I liked it so much that I figured I would share it here in case you might be looking for some green bean inspiration or needing something a little different for dinner.

I actually stumbled across this recipe on Food 52 this weekend right after I had bought a big basket of green beans and some heirloom tomatoes at the farmers market. I knew I needed to cook the green beans sooner rather than later but I wasn’t really sure what I wanted to do with them.  Cue the Masaledar Sem recipe. It’s an Indian spiced green bean dish perfect for late summer/early fall. It starts with chile, spices, and a ginger garlic paste. I’m pretty sure anything that starts with a ginger garlic paste will be awesome.  In fact, next time I pick up some garlic, I might make some to keep on hand in my fridge or freezer. The smell alone is so amazing that it might temporarily make you forget what you were doing.

The cooking part of this goes pretty fast as long as you get your mise-en-place together beforehand. That way you are just adding things to the skillet without having to hurriedly chop, measure, etc. This dish actually gave me an idea for a really tasty soup but it will have to wait until the weather is more soup appropriate. Have a lovely holiday weekend friends 🙂

 

Masaledar Sem
adapted from here

1 1/2 lbs green beans, washed, trimmed, and cut into half-inch or so pieces
1 piece of fresh ginger, about 1 1/2 inches long and 1 inch thick
10 garlic cloves
1/2 cup water plus more water as needed
1 tbsp coconut oil (or more water)
1 tsp ground cumin, divided
couple of pinches of crushed red pepper flakes (use to your liking)
2 1/2 tsp ground coriander
2 medium tomatoes, chopped (I used heirloom tomatoes and I highly recommend it)
salt to taste
pepper to taste
1/4 tsp ground cardamom
1 lemon

cooked rice, quinoa, millet, etc. to serve

optional: add cubed tofu with the green beans for a more substantial meal

Peel the ginger and roughly chop it. Add the ginger and garlic along with 1/2 cup of water to a blender or food processor and blend until a fairly smooth paste forms.

Heat the oil in a large skillet over medium. Once it is hot, add the cumin and crushed red pepper flakes and toast for about 10 seconds. Next, add the ginger garlic paste, stir, and continue to cook for about a minute. Add the coriander, stir it in, then add the chopped tomatoes. Stir and cook the tomatoes for 2-3 minutes, gently mashing them up as you go.

Add the green beans, a bit of salt to taste, and a bit of water (1/2 cup or so). Bring the beans to a simmer, then cover and cook on low for 8-10 minutes until the beans are just tender. Remove the cover, and stir in the cardamom and the juice of 1/2 a lemon.  Taste and adjust with salt/pepper as needed. Makes 4 to 6 servings.