A recipe for spiced green beans with paneer. I hesitate to call it curry, as there is no Indian authenticity here, nor do I claim a detailed knowledge of the cookery of that area of the world. But we love the flavour spectrum that comes with the spices popular in so many curries, so here we go.
For 4
Oil or ghee, I used 1 tblsp of Happy Butter Ghee
2 onions, sliced
1” ginger, peeled and grated
1 tsp mustard seed
1 tsp fenugreek seed
1 tsp kalonji (nigella)
1 tsp turmeric
5 cardamom pods, lightly bashed
2 heaped tsp tamarind paste
1 block of paneer
250g green beans
200ml coconut milk
200ml water
Salt
Melt the ghee or heat the oil over a medium heat.
Add the onions and cook slowly until soft and translucent. Stir in the garlic and ginger and cook for another minute.
Throw in the spices and mix thoroughly. Cook for 2 minutes and then add the paneer and beans.
Coat the beans and paneer in the spice mix and then pour in the coconut milk and water. Add salt to taste
Simmer for 30 minutes and serve with rice.
This was cooked in a 12" prospector pan and you can find the full range here
Netherton Foundry Shropshire 2022 ©
