Tuesday, October 13, 2009

French Beans


French Beans are one of the most commonly eaten green beans in India. Most Indian households make french beans as a dry vegetable either with cubed potatoes or without them. This French Beans recipe is a new curry style recipe which is rich with coconut milk and cashew paste. It can be had with Indian breads like Roti, Paratha, or over rice. I am sure your family and friends will be pleasantly surprised by this French Beans recipe!

French Green Beans in Coconut and Cashewnut Masala (Indian Style)

Ingredients

Serves 4

500 grams French Beans (chopped into small pieces).
2 Big Onions - 100 grams (Grinded or blended to a paste with a little water).
1 teaspoon Ginger Garlic paste.
3 Big Tomatoes - 200 grams (Grinded or blended to a paste with a little water).
Thick Coconut Milk - 100 ml. (You can substitute with 200 grams fresh grated coconut).
Cashewnuts - 50 grams (Boiled in a little water, and grinded to a paste).
1 Large Bay Leaf.
2 Teaspoons Indian Garam Masala Powder.
1/2 Teaspoon Turmuric Powder.
1/2 Teaspoon Red Chilli Powder.
100 ml Cooking Oil.
Salt to taste.

Method

In a pot of boiling water, cook the chopped french beans till they are al-dente (just under cooked). Drain and cool immediately under running cold water. Keep aside. This will retain the fresh green color of the french beans. You may also add a little baking soda to the boiling water to help retain the color of the french beans.

Now in a deep frying pan or wok, heat the oil. When the oil is hot, slip in the Bay Leaf. Now add the onion paste. Keep stirring the paste till it starts to turn pink. Now add the Ginger Garlic paste and stir till the paste turns light brown. Add the tomato paste and cook. Keep stirring so that the paste does not stick to the bottom of the pan. When the tomato paste is well cooked and the oil starts to leave the sides of the pan, add the Garam Masala Powder, Red Chilli Powder and Turmuric powder. Stir for a minute and add the cashewnut paste and the coconut milk. Keep stirring and cook for another minute or till the paste is well cooked, and starts to leave oil.

Now to this gravy or masala, add the cooked french beans and stir thouroughly. Cook the French beans in the masala for 3 minutes, stirring in between. Add a little water if the curry starts t stick to the bottom of the pan. When the masala seems to permeate the french beans, add 1 cup of water and boil for a minute. Add salt to taste. Remove to a serving dish. Your French Beans in Coconut and Cashewnut Masala is ready.

To Serve
Garnish the dish with slices of tomatoes and a sprig of coriander or cilantro. Serve hot with Bread or Indian breads like Chapati, Paratha, Naan or Kulchas. Can also be served as a curry with Rice.

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