While flipping channels Saturday morning, I stumbled upon this cooking show on the UK Food Network, “Reza Spice Prince of India” :
I mean, how could I NOT be obsessed?
He was basically chilling with this royal family in Udaipur, Rajasthan and was learning about all these recipes that had been preserved by the family for over 500 years. For example, they showed him how they cooked “Jungle Lamb” over an open fire pit; the lamb had been marinating in CLARIFIED BUTTER AND DRIED RED CHILLIES for a day. It was arousing enough to even make this semi-vegetarian drool.
Later on, Reza cooked his own lamb (which was most definitely not at my skill level) and made this lovely greenbean recipe!
It is quick, simple, and so so tasty.
What you’ll need:
- A bag of greenbeans or sugarsnap peas
- One yellow onion, finely chopped
- A couple cloves of garlic, pressed or chopped
- Some black mustard seeds
- Cumin seeds
- A handful of sesame seeds
- Curry leaves (optional)
What to do:
In a pot of boiling water, blanch the veg for 2 minutes. Remove the beans and strain, allowing as much water to drain as possible.
Then heat up some vegetable oil in a frying pan, get the oil nice and hot. Toss in the mustard and cumin seeds and curry leaves and stir until they start to sputter and pop. Then, add the garlic and onions, reducing the heat slightly and fry until softened.
Add a pinch of salt and the greenbeans. Add a generous squeeze of lime juice and a handful of sesame seeds, fry until crispy and serve!
I served with delicious grilled chicken tikka skewers
and Yottam Ottolenghi’s Two Potatoes Vindaloo
which was also outrageously delicious. I would definitely recommend making the potatoes although the ingredient list is a bit excessive (I happened to have most of the things on that list). The prep time is relatively short but the actual cooking time exceeds an hour (simmering) so only make these if you’ve got the time. They made the house smell like India and that made me really happy.