a

Menu

M

    Green Beans in Yogurt–Poppy Seed Sauce BARBATTI TARI SABJI

    These beans can be prepared in advance and finished just before serving. They are warmed in a velvety yogurt sauce made rich with puréed white poppy seeds or cashews. This nutmeg-laced sauce is nutritious and pairs elegantly with paper-thin dosa or chickpea chutney. It can also be served chilled as a salad on a bed of greens.

    Preparation time: 10 minutes (after assembling ingredients) Cooking time: 5 minutes Serves: 4 to 5

    Ingredients

    The Main Components

    • 16 oz (454 g) Green beans, trimmed, cut into 3-inch (7.5 cm) pieces and steamed until tender-crisp

    • 0.75 cup (approx. 6 oz / 170 g) Plain yogurt

    • 3 tbsp (approx. 1.5 oz / 42 g) Ghee or unsalted butter

    The Paste & Spices

    • 3 tbsp (approx. 1 oz / 28 g) White poppy seeds or chopped cashews

    • 2 Hot green chilies (adjust quantity as desired)

    • 0.5 inch (1.27 cm) piece of Fresh ginger root, scraped and coarsely chopped

    • 0.5 tsp Cumin seeds

    • 0.25 cup (approx. 0.5 oz / 15 g) Coarsely chopped fresh coriander or parsley (divided use)

    • 6 Curry leaves (preferably fresh) OR 0.25 of a Cassia or Bay leaf

    • 1 tsp (approx. 0.2 oz / 6 g) Salt

    • 0.25 tsp Freshly ground nutmeg

    Instructions

    1. Create the Base Paste: Place the poppy seeds (or cashews) in a food processor or blender. Cover and pulse until powdered.

    2. Blend Wet Ingredients: Add the green chilies, ginger, cumin seeds, 0.5 of the fresh coriander (or parsley), and the yogurt to the blender. Process until the mixture is creamy and smooth.

    3. Marinate: Pour the yogurt mixture into a bowl. Add the steamed green beans and toss well to coat.

    4. Temper the Spices: Heat the 3 tbsp of ghee (or butter) in a large heavy-bottomed frying pan over moderate heat. Drop in the curry leaves (or bay leaf) and let them sizzle for a few seconds.

    5. Cook: Pour the coated beans and sauce into the pan. Add the salt and nutmeg. Stir-fry until the sauce thickens—you can cook it until it thickens slightly or continue until it is almost dry, depending on preference.

    6. Serve: Garnish with the remaining fresh coriander. Serve piping hot, at room temperature, or chilled.