Green beans in Garlic Butter
- 30g unsalted butter (I used ghee)
- 1 teasp cumin seeds
- about 4 cloves of garlic peeled and finely chopped
- a little chili powder and salt to taste
- approximately half a kg green beans, topped, tailed and chopped into about thirds
Melt the butter over low heat and gently fry the cumin seeds (as opposed to the other vegetables where the cumin is popped on high heat). Add the garlic and a minute later the beans, chili and salt. Stir and mix for a couple of minutes. Cover the pan and simmer for 10-12 minutes. Serve.
A subtle dish with the cumin being a connector to the Aloo Gajjar.
We had ‘everyday’ rice with it and a hit mango chutney. It all seemed to come together and hit the mark.