Serve this delish dish on hot buttered naan! Text + Photography by Ellen Silverman + Recipes by Manju Malhi from “India with Passion: Modern Regional Home Food,” Interlink Books, 2005


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Serves 2-3

You will need:
10 ounces green beans, topped and tailed
1 large white or red potato, peeled
2 tablespoons vegetable oil
1 teaspoon mustard seeds pinch of cumin seeds
1 medium spanish onion, finely chopped
1 green finger chili, finely chopped
1/4 teaspoon turmeric
1/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon pepper
2⁄3 cup water
  1. Cut the green beans into 1/4-inch-long pieces.
  2. Cut the potatoes into 1/4-inch-cubes.
  3. Heat the mustard and cumin seeds with the oil in a small frying pan.
  4. When they start to pop, add the onion and chili. Fry for a minute and add all the spices along with the green beans and potatoes.
  5. Cook for two minutes, pour in water, and cook over medium heat for 12–15 minutes.
  6. Serve hot with buttered naan.

TIP:

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Serve this delish dish on hot buttered naan!
Photography by Ellen Silverman

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