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Bihari Green Beans Masala

September 1, 2010

I can’t believe it’s taken me this long to post this, because this recipe goes right into the Indian recipes Hall of Fame for me.  It was really simple and totally delicious.  While you could serve this as a main course, I served it with Chana Masala with Mushrooms for a little protein, and basmati rice of course.  This recipe is originally from Julie Sahni, a maven of Indian cooking.  It serves 2 as a main dish, or more as a side.


2 T vegetable oil or light olive oil

2 T sliced almonds

1/2 c finely chopped onion

3 large cloves garlic, finely chopped

1 t ground cumin

1 t ground coriander

1 t sweet paprika

1/2 t red chili pepper flakes

3/4 t kosher salt

3/4 c coconut milk

3/4 pound green beans, trimmed and cut into 1-inch pieces

1 t lime juice

2 T chopped fresh cilantro


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.  Transfer to a warmed serving dish and garnish with almonds and cilantro.  Serve with steamed basmati rice.

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