- 14oz/400g green beans, chopped
- 1 medium onion, chopped fine
- 2 tomatoes, chopped fine
- 1/2 bunch cilantro leaves, chopped fine (optional)
- 1 tbsp ginger-garlic paste
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder (or to taste)
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp garam masala
- Salt, to taste
- 3 tbsp oil
- Heat a large pan over medium heat.
- Once hot, add the oil allowing it to heat well.
- Next add the cumin seeds and cook, stirring till they stop spluttering.
- Add the chopped onions and mix well, allowing it to cook for 2-3 minutes or until golden-brown.
- Once the onions have browned lightly, reduce heat to low and add the ginger-garlic paste.
- Mix well and cook for one minute continuing to cook on low flame.
- Next add turmeric powder, red chili powder, cumin powder, coriander powder and mix well, allowing it to cook for about a minute till the raw smell of the spices dissipates, stirring occasionally.
- Now add the green beans and mix well.
- Add salt as per taste and mix well, cooking on medium flame for about two minutes, stirring occasionally.
- Cover and cook for 6-8 minutes, stirring occasionally so that the beans don’t burn.
- Next add the chopped tomatoes and mix well.
- Cover and cook on a low flame till the tomatoes are pulpy, approximately 8-10 minutes, stirring occasionally.
- Reduce the flame to low once again and add the garam masala and mix well.
- Continue to cook for another minute.
- At this point, if using, add the chopped cilantro, turn off the flame and mix well.
- Enjoy hot with rotis or paranthas.