RCI-VG.004.1364.001
Subzi
Vegetables North Indian-style
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- fresh green beans cut into 1" lengths or any other vegetable like cauliflower florets1 lbpotatoes or carrots and peas
- " thick piece of ginger chopped1 unit
- 4 cloves
- 1 cup
- 4 tbsp
- 3 tsp
- 2 tsp
- tomatoes peeled (put tomatoes in very hot water for a few seconds2 mediumpeel off the skin and finely chop)
- 1 unit
- 1 unit
- 1 unit
Method
1
Heat vegetable oil in a large pan or wok over medium-high heat. Once shimmering, add the whole cumin seeds and let them sizzle until fragrant, about 30 seconds.
2
Add the minced garlic and chopped ginger to the hot oil, stirring constantly to prevent burning. Cook until the raw smell dissipates, about 1-2 minutes.
2 minutes
3
Add the peeled and finely chopped tomatoes to the pan, stirring well. Cook over medium heat until the tomatoes break down into a paste-like consistency and the oil begins to separate from the mixture, about 5-7 minutes.
6 minutes
4
Stir in the ground coriander seeds, mixing thoroughly to combine with the tomato-ginger-garlic base.
5
Add the prepared vegetables (green beans, cauliflower, potatoes, carrots, or peas) to the pan and stir to coat evenly with the spiced mixture.
6
Pour in the water and season with salt and freshly ground pepper to taste. Bring the mixture to a boil, then reduce heat to medium-low.
7
Cover the pan and simmer until the vegetables are tender and cooked through, about 12-15 minutes, stirring occasionally to ensure even cooking.
14 minutes
8
Taste and adjust seasoning as needed, then finish with a squeeze of lemon juice to brighten the flavors.
9
Garnish generously with fresh cilantro and serve hot as a side dish.