IN PROGRESS
- 15 ml avocado oil (or any other vegetable oil)
- ▢2 g cumin seeds
- ▢4 cloves garlic (minced)
- ▢1 jalapeno pepper (or any moderately spiced green chili pepper, finely chopped)
- ▢1 large red onion (finely chopped)
- ▢5 g amchar masala
- ▢1 g turmeric (optional)
- ▢454 g green beans (Use fresh or frozen beans. Cut into 1-inch pieces)
- ▢Juice of ½ lemon
- ▢120 ml vegetable stock (or water)
- ▢4 g curry powder
- ▢Salt to taste
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Instructions
- Heat oil over medium heat. Add cumin seeds, garlic and green chili peppers and saute for 30 seconds. Stir in the onions and add a hefty pinch of salt. Saute the onions until they start to brown.
- Add the amchar masala and the turmeric, if using. Mix well for a few seconds until the spices coat the onions.
- Stir in the green beans and lemon juice, then pour in ½ cup of vegetable broth or water. Mix well, cover and cook 8-10 minutes, stirring occasionally, until the green beans have absorbed most of the water and are tender.
- Stir in the curry powder and mix well. Add salt as needed. Serve the green beans hot, warm or at room temperature.
Recipe notes
Storage instructions
- Refrigerate: Store the Trinidadian green beans in an airtight container in the fridge for up to four days.
- Freeze: Freeze the beans for up to three months in a freezer-safe container.
- Reheat: Thaw and reheat on the stovetop or in the microwave.
- 20 g coriander seeds
- ▢8 g cumin seeds
- ▢9 g black peppercorns
- ▢2 g fennel seeds
- ▢3 g brown mustard seeds
- ▢4 g fenugreek seeds
Instructions
- Place all the spices in a skillet. Turn heat to medium low and toast the spices, stirring frequently, for five minutes or until the spices are very aromatic. The coriander seeds should have turned a couple of shades darker.
- Remove the spices to a bowl or plate and let them cool to room temperature. Place the spices in a spice grinder or blender and blend into a fine powder.
Recipe notes
- Recipe adapted from Madhur Jaffrey’s World Vegetarian
Storage instructions
- Store the amchar masala in an airtight jar in a cool, dark cupboard. You can also store the spice blend in the fridge or the freezer. Use within a year. This recipe makes about half a cup or 8 tablespoons.
How to make curry powder:
- ½ cup coriander seeds
- ▢2 tablespoon cumin seeds
- ▢2 tablespoon mustard seeds
- ▢2 teaspoon fenugreek seeds
- ▢24 curry leaves (about two sprigs)
- ▢4 dry red chili peppers (use less or more. I like to control the heat in my recipes so I used less than other recipes might)
- ▢2 tablespoon black peppercorns
- ▢¼ cup chana dal (Bengal gram dal)
- ▢1 teaspoon asafetida (hing)
- ▢2 tablespoon turmeric
- ▢2 teaspoon ground ginger (optional)
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Instructions
- Heat a wide skillet over medium-high heat. Lower heat to medium-low and add all of the ingredients, except the asafetida and turmeric (and ginger, if using).
- Dry-roast the ingredients until the coriander seeds and lentils take on a reddish hue and are really fragrant, about five minutes. The curry leaves should be crispy and dry with no moisture, and should crumble easily when you touch them. If using dry curry leaves, do not add them with the other spices. Instead stir them in when you add the turmeric in the next step.
- Turn off the heat and stir the asafetida and the turmeric (and ginger, if using) into the other spices in the skillet. Mix well and remove all of the spices to a plate or bowl. Set them aside to cool.
- Once the spices have cooled down, place them in a blender or spice grinder. Blend into a powder that’s coarse but does not have any whole or large pieces of spices.
- Store in an air-tight jar in a cool, dark place.