Masaledar Sem is an Indian-spiced green bean dish perfect for late summer or early fall. It starts with chile, spices, and a ginger garlic paste. I'm pretty sure anything that starts with a ginger garlic paste will be awesome. The smell alone is so amazing that it might temporarily make you forget what you were doing!
Masaledar Sem (Spicy Green Beans) [Vegan]
- 1 1/2 pounds green beans, washed, trimmed, and cut into half-inch or so pieces
- 1 piece of fresh ginger, about 1 1/2 inches long and 1 inch thick
- 10 garlic cloves
- 1/2 cup water plus more water as needed
- 1 tablespoon coconut oil (or more water)
- 1 teaspoon ground cumin, divided
- Couple of pinches of crushed red pepper flakes (use to your liking)
- 2 1/2 teaspoon ground coriander
- 2 medium tomatoes, chopped (I used heirloom tomatoes and I highly recommend it)
- Salt to taste
- Pepper to taste
- 1/4 teaspoon ground cardamom
- 1 lemon
- Peel the ginger and roughly chop it. Add the ginger and garlic along with 1/2 cup of water to a blender or food processor and blend until a fairly smooth paste forms.
- Heat the oil in a large skillet over medium. Once it is hot, add the cumin and crushed red pepper flakes and toast for about 10 seconds.
- Next, add the ginger garlic paste, stir, and continue to cook for about a minute. Add the coriander, stir it in, then add the chopped tomatoes. Stir and cook the tomatoes for 2-3 minutes, gently mashing them up as you go.
- Add the green beans, a bit of salt to taste, and a bit of water (1/2 cup or so). Bring the beans to a simmer, then cover and cook on low for 8-10 minutes until the beans are just tender.
- Remove the cover, and stir in the cardamom and the juice of half a lemon. Taste and adjust with salt and pepper as needed.
Optional: serve with cooked tofu and your favorite grain to make a more substantial meal.