BROAD BEAN STIR FRY

👉 You’ll be surprised at how easy it is to cook “Indian-style” vegetables.

They pair perfectly with a simple dal and white rice. If you prefer meat with your meal, just add a side of meat too! Fresh Indian vegetables can be hard to find, so I make a trip to an Asian shop many miles from where I live once a month to buy packs of frozen ones. They work just as well and taste just as delicious.

But, if you prefer to use everyday vegetables like peppers, potatoes, beans, cauliflower, etc., just follow the same recipe below, substituting the vegetables and adjusting the cooking time as needed.

Ingredients:

3 tbsp oil

1/2 tsp cumin seeds

2 cloves garlic, finely chopped

1 small onion, finely sliced

2 dry red chillies

1 tsp red chilli powder

1/4 tsp ground turmeric

1 tsp amchur powder (dry mango powder)

2 tbsp tomato puree

1 tsp salt

500g Indian runner beans (or any vegetable of your choice)

Method:

1. Heat oil in a pan, add cumin seeds, and let them splutter.

2. Once the cumin seeds begin to pop, add the garlic, sliced onion and dry red chillies, cooking until the onions turn golden.

3. Add the frozen vegetables, chilli powder, turmeric, amchur powder, tomato puree, and salt. Mix well to combine.

4. Cover and cook on low-medium heat for about 20 minutes, stirring occasionally, until the vegetables are cooked and the masala starts to stick to the pan.

Serve with plain white rice and dal or chapatis.

‼️⛔️ P.S. I added bacon lardons to the oil and fried them until crispy 😉 (Sacrilege, as my grandma would say!)