Indian Long Bean Curry
Complexity level: 3/5
Ingredients:
- 500g long beans, trimmed and cut into 1-inch pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 ginger thumb, minced
- 1 tomato, chopped
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon red chilli powder
- 1/4 teaspoon salt
- 1/4 cup chopped cilantro
- 2 tablespoons vegetable oil
Instructions:
- Heat the oil in a large skillet over medium heat. Add the onion and cook until softened about 5 minutes.
- Add the garlic, ginger, and tomato and cook until the tomato is soft and mushy, about 5 minutes more.
- Add the coriander powder, garam masala powder, turmeric powder, and red chilli powder and cook for 1 minute more.
- Add the long beans and salt to the pan and stir to combine.
- Add 1/2 cup of water to the pan, cover, and reduce the heat to low.
- Simmer for 15-20 minutes, or until the long beans are tender.
- Stir in the cilantro and serve.
Tips:
- For a richer flavour, add 1/2 cup of coconut milk to the pan along with the water.
- If you don't have garam masala powder, you can substitute a mixture of 1/2 teaspoon ground cumin, 1/4 teaspoon ground coriander, 1/4 teaspoon ground cardamom, and 1/4 teaspoon ground cloves.
- To make the curry spicier, add more red chili powder to taste.
- Serve the curry with rice or naan bread.
Variations:
- Lobiya ki Sabzi: This is a simpler version of the curry that is made without tomatoes. Simply omit the tomatoes from the recipe and add 1/2 cup of water to the pan instead.
- Lobiya Masala with Potatoes: For a more filling curry, add 2 medium potatoes, peeled and diced, to the pan along with the long beans.
- Lobiya Masala with Paneer: For a vegetarian version of the curry, add 1 cup of crumbled paneer cheese to the pan along with the cilantro.
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