GREEN BEANS WITH GARAM MASALA
Steps:
- Green Beans with Garam Masala Butter and Toasted Hazelnuts 1/4 cup hazelnuts or almonds 1 pound green beans, trimmed 2 tablespoons butter 1/2 teaspoon garam masala 1 teaspoon kosher or sea salt (1/2 teaspoon table salt) Heat medium skillet, and when hot, add nuts. Toast on medium heat, shaking skillet periodically until nuts are golden brown. Be careful not to burn them. Remove nuts immediately from hot skillet, rub between towels to loosen and remove some of the skin. Roughly chop nuts. Set aside. Boil or steam green beans, covered for 5 minutes or until tender. Drain and quickly rinse with cool water to stop cooking. Return skillet to stove and turn on medium-high heat and add butter. After 1 minute, the butter should foam and brown slightly. Add garam masala and fry just a few seconds until fragrant. Add green beans and salt; toss until beans are evenly coated. Taste and season with additional salt or garam masala if needed. Top with toasted hazelnuts. Serves 4 as side dish.
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