Directions
- 1Wash, top, and tail the green beans.
- 2Chop the green beans into 1cm pieces.
- 3Add 3-4 tablespoons of ghee or butter to a pan.
- 4Add 1 teaspoon of mustard seeds to the pan.
- 5Once the mustard seeds start popping, add 2 diced onions to the pan.
- 6Let the onions soften, then add 3 halved tomatoes.
- 7Cover the pan with a lid to allow the tomatoes to sweat and prevent the onions from browning.
- 8After about 5 minutes, remove the lid and take off the skins of the tomatoes.
- 9Add 1 tablespoon of ginger and garlic paste to the softened onions and tomatoes.
- 10Mix in the ginger and garlic paste.
- 11After a couple of minutes, bash the tomatoes into the mixture.
- 12Add 1 tsp salt, 1/2 tsp haldi, 3 tsp coriander, 1/4 tsp fennel, 1/2 cumin, 1 tsp garam masala, 1 hpd tsp red chilli mix, and 2 tsp anardana to the pan.
- 13Once the masala is cooked down, add the chopped green beans to the pan.
- 14Stir everything until fully combined.
- 15Add a little bit of boiling water to help the beans cook.
- 16Add chopped green chilies to the pan.
- 17Turn down the heat and leave the curry to simmer for about 10 minutes, ensuring there is still water at the bottom.
- 18Once cooked, check if there is any excess water left and dry it off on high heat if necessary.
- 19Serve the phallian with a hot buttered roti or with a karahi gosht.
- 20Squeeze some lemon over the dish once it's served.
Ingredients
- 4 bags fine green beans
- 3 tbsp ghee or butter
- 1 tsp mustard seeds
- 2 diced onions
- 3 halved tomatoes
- 1 tbsp ginger and garlic
- 1 tsp salt
- 0.5 tsp haldi
- 3 tsp coriander
- 0.25 tsp fennel
- 0.5 cumin
- 1 tsp garam masala
- 1 tsp red chilli mix
- 2 tsp anardana
- 1 plate green chilies
- 0.5 lemon
Equipment
pantongschopping boardkettlewooden spoon
Tips
- If you are not a big fan of vegetables, serve with a karahi gosht or similar.
- Don't let the curry boil dry or burn.
- If there's excess water after cooking, dry it off on high heat.
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