Best Bihari French Cut Green Bean Masala Recipes

BIHARI FRENCH CUT GREEN BEAN MASALA

Steps:

• Toast the almonds in the oil; remove.
• Add paprika, chili flakes, cumin, and coriander to the oil; cook.
• Add onion; cook until translucent, about 4 minutes.
• toss in garlic at last end with onions
• Toss in green beans and coat.
• Add coconut milk and lime juice; warm it.
• Plate; top with cilantro and almonds.

EASY GREEN BEANS MASALA

Steps:

• Cook green beans until tender and immediately cool in cold water to stop cooking.
• Melt butter in pan. When it is lightly browned, add garam masala and salt.
• Add grean beans and toss to coat.
• Serve with chopped tomato sprinkled over the top.

BIHARI GREEN BEANS MASALA

Steps:

• 1. Heat the oil in a 3-quart sauté pan over medium heat. Add almonds and cook, stirring, until light golden. Remove from heat and transfer almonds to a plate or bowl; set aside for garnish. 2. Add onion, garlic, cumin, coriander, paprika, chili pepper flakes and salt to the unwashed sauté pan, and return to medium heat. Sauté until the onion is tender and begins to fry, about 4 minutes. 3. Add coconut milk and green beans. Mix well and bring to a boil. Reduce heat to medium-low and cook, covered, until the beans are tender, about 6 minutes. 4. Sprinkle beans with lime juice, and toss lightly. Transfer to a warmed serving dish and garnish with almonds and cilantro. Serve over plain cooked rice.

BIHARI GREEN BEANS MASALA

Steps:

• Heat the oil in a 3-quart sauté pan over medium heat. Add almonds and cook, stirring, until light golden. Remove from heat and transfer almonds to a plate or bowl; set aside for garnish.
• Add onion, garlic, cumin, coriander, paprika, chili pepper flakes and salt to the unwashed sauté pan, and return to medium heat. Sauté until the onion is tender and begins to fry, about 4 minutes.
• Add coconut milk and green beans. Mix well and bring to a boil. Reduce heat to medium-low and cook, covered, until the beans are tender, about 6 minutes.
• Sprinkle beans with lime juice, and toss lightly. Transfer to a warmed serving dish and garnish with almonds and cilantro. If desired, serve accompanied by plain cooked rice or roti flatbread.

BASIC BASQUE BEANS

Steps:

• Wash and pick over beans to discard any stone or other debris. After preliminary preparation, add fresh cold water (hot water toughens them) to about 2 inches above beans.
• Add soup bones or ham hocks. Bring to a boil and skim off the foam that forms. After beans have simmered covered for about 45 minutes, and are beginning to soften, add the rest of the ingredients. (If onion or salt is added in the beginning, the beans may toughen).
• Continue cooking for about 45 minutes, or until beans are very tender. Adjust seasoning to taste.

EASY FRENCH - CUT GREEN BEAN SALAD

Steps:

• Open and drain the beans, then put into a medium bowl.
• Add the finely diced onion.
• Add the mayonnaise and salt and pepper and toss.

CHICKEN KABULI (MURGH KABULI)

Steps:

• Buzz the garlic, ginger, tomatoes and yogurt in a food processor until they are a fine purée.
• Combine the oil and the puréed mixture in a large heavy-bottomed pan, preferably one with a non-stick surface. Place the pan over medium-high heat, and cook -- stirring constantly to prevent sticking and burning -- until the mixture reduces to a thick sauce and the fat begins to separate (about 15 minutes). It splatters some toward the end, so stay alert.
• Add the chicken pieces and cook, stirring rapidly, until they lose their pink colour and begin to sear slightly (about 5 minutes), but do not let them brown.
• Add the mace, nutmeg, almonds, cardamon, cumin, coriander, fennel and salt, and mix well.
• Reduce heat, cover the pan and let the chicken cook in its own juices for 15 minutes.
• Uncover and continue cooking for another 15 minutes (or until the chicken is fork tender).
• Stir in the cream, black pepper and cilantro/coriander leaves, and turn off heat.
• Let the dish rest, covered, for at least 1 hour. When ready to serve, reheat thoroughly, check for salt and serve.

PRAWN AND GREEN BEAN MASALA

Steps:

• Over medium heat sauté oil, masala, onion, leek, mushrooms, red pepper, garlic and beans. Stir until the onions are glassy.
• Add prawns and stir for about five minutes, just until the prawns curl.
• Add spinach and allow to wilt for a minute or two while stirring.
• Add tomatoes and stir until heated.
• Stir in cream for a minute.
• Serve on rice. In my pictures you'll see brown basmati.