This blog has been renamed and moved. The new name is Jasmine Tea. Please visit this post at http://www.jasmineteablog.com/2010/03/green-beans-with-cumin-and-fennel.html
I like learning how to make Indian dishes because I like playing around with spices. I feel like a witch using magic ingredients to make potion. This simple vegetable dish is very similar to Chinese stir-fry. You put the aromatics in, then the veggies, then the seasoning, some liquids, cover and wait, and then there it is, a magic potion for me to revitalize my day. I need veggies everyday.
Kitchen notes: I did not change much about the recipe since this is such a simple one. I did increase the turmeric by a small amount because I like the smell of it. I also substituted parsley with cilantro because I did not have cilantro on hand. But please do use cilantro. It gives a nice touch to the dish.
Recipes: Green Beans with Cumin and Fennel
Adapted from World Vegetarian by Madhur Jaffrey
3 Tbsp canola oil
1 tsp whole cumin seeds
1 tsp whole fennel seeds
2 good-sized shallots or 1 small onion, peeled and cut into fine slices
1 garlic clove, peeled and cut into fine slices
1 1" piece of fresh ginger, peeled and cut into very fine slivers
1 lb green beans, cut into 1" pieces
1 tsp ground coriander
1 tsp ground cumin
1/4 tsp ground turmeric
1/4 tsp cayenne
1/2 cup water
3/4 tsp salt
1 small tomato, chopped
3 Tbsp fresh cilantro, minced
- Heat oil in a large saute pan over medium high heat. When the oil is very hot but not smoking, add the whole cumin and fennel seeds. Stir for a few seconds and then add the shallots, garlic and ginger. Stir for a minute or until lightly browned.
- Add the beans and stir for another 2 mins.
- Add the coriander, cumin, turmeric and cayenne and stir for a few seconds.
- Add water and salt and bring it to simmer. Stir and cover. Turn the heat down to low and let it simmer for 5 mins.
- Add the tomato and cilantro. Stir and cover. Cook for another 4 to 5 mins oruntil the green beans are tender.