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- 1\2 kilogram green beans
- 1\2 cup oil
- 1\2 teaspoon cumin seeds, zeera
- 2 small onions, skinned, and chopped
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1\2 teaspoon chili powder
- 1\4 teaspoon turmeric powder (haldi)
- 1 teaspoon garam masala
- 3\4 cup yogurt, beaten
- 3 - Green chilies, chopped
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Directions: one line for each direction.when saved the lines will be numbered. |
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- Wash and trim both ends of the beans and cut them into 1 inch pieces.
- Heat oil in a heavy based skillet on medium heat. Add cumin seeds and fry for few seconds and then add onion and saut?, until light brown, about 5 minutes.
- Add garlic and ginger paste, stir fry for 1 minute and then add chili powder, turmeric powder, garam masala powder and little water, if the gravy sticks to the bottom of the pan. Add yogurt and stir fry for 5-8 minutes or until oil separate from gravy.
- Add beans and green chilies, mix well to coat the beans with gravy. Add 1\2 cup water, cover and cook on low heat for 15-20 minutes or until the beans are tender and still retain their shape.
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