Indian Green Beans And Peas Recipes

Steps:

• In medium saucepot, over medium-high heat, melt butter. Add remaining ingredients and cook for 4 to 5 minutes, or until heated through.

Steps:

• Bring a large pot of water to a boil. Place the green beans in the pot, and cook briefly, removing after 3 to 4 minutes. Drain, and rinse with cold water.
• Heat the oil in a skillet over medium heat. Stir in the mustard seed and garlic, and cook until golden brown. Mix in the chile pepper. Place the green beans in the skillet, and season with salt and sugar. Cook and stir 8 minutes, or until tender. Season with pepper to serve.

Steps:

• Heat oil in a saucepan on medium heat. Test the heat by adding one cumin seed to the oil. if the cumin seeds crackles then oil is ready.
• Add cumin, asafoetida, red chillis and white lentil.
• Stir fry for 30 seconds. Stop if white lentil changes color.
• Add green beans and peas and mix it well. Cover the pan turn the heat down a bit, between medium and low. (Before adding beans and peas make sure you wash them with cold water).
• Let it cook for 5 to 6 minutes or until the beans and peas are tender. Make sure you stir in between while it is being cooked.
• Remove the cover and add turmeric, red chilli powder, coriander powder and salt.
• Let the beans cook without cover and make sure you keep mixing for all the spices to blend inches
• Keep stirring for the next 2 to 3 min make sure it does not stick to the pan.
• Turn off the heat and add lemon juice.
• Serve with roti's.

Steps:

• Cut beans into 1 inch diagonal slices. (I just use frozen green beans.).
• Heat oil in a large skillet or wok.
• Saute mustard seeds until they begin to "pop".
• Add vegetables. Cook, stirring constantly for 5 minutes.
• Mix in seasonings, reduce heat, cover, and simmer 8-10 minutes.
• Stir in lemon juice and serve.

Steps:

• Heat the oil in a 3-quart sauté pan over medium heat. Add almonds and cook, stirring, until light golden. Remove from heat and transfer almonds to a plate or bowl; set aside for garnish.
• Add onion, garlic, cumin, coriander, paprika, chili pepper flakes and salt to the unwashed sauté pan, and return to medium heat. Sauté until the onion is tender and begins to fry, about 4 minutes.
• Add coconut milk and green beans. Mix well and bring to a boil. Reduce heat to medium-low and cook, covered, until the beans are tender, about 6 minutes.
• Sprinkle beans with lime juice, and toss lightly. Transfer to a warmed serving dish and garnish with almonds and cilantro. If desired, serve accompanied by plain cooked rice or roti flatbread.