Green beans with mushrooms from Madhur Jaffrey's World Vegetarian: An Unrivalled Sourcebook of Over 600 Recipes and Ingredients from All Over the Globe by Madhur Jaffrey

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • wester on September 24, 2012

    I don't agree with either of the previous reviewers of this recipe, although I thank them both for directing my attention to this recipe. I don't really know how this could be less time consuming - ingredients always have to be cleaned and chopped, and green beans do need some time to cook. None of this should come as a surprise when you've taken a look at the ingredient list. There's nothing fussy in the preparation, and I would be very happy to make this on a weeknight. On the other hand, while the flavors were good, they were not stellar. Worth repeating, occasionally.

  • Breadcrumbs on September 21, 2012

    p. 206 While this was a pretty tasty dish, I don't think of it as a simple way with green beans. The dish is time consuming & not suited for a weeknight in IMHO. Beans must be cleaned, top & tailed, then chopped. Ditto for the mushrooms except they’re sliced. Garlic is to be chopped and the ginger must be slivered. An onion is sliced. Cumin seeds are cooked til they sizzle in hot oil then the onion is added and fried until medium brown. Mine never did get medium brown at med-high heat. Garlic and ginger is added until the garlic is golden the mushrooms join the mix. Finally spices, beans and water are added and brought to a boil then covered and simmered for 15 mins. Then the pot is uncovered until the liquid evaporates - .another 5 mins. Finally it’s time to eat! Good Asian flavours, a bit hot for our tastes. If there’s a next time I’d make this on a weekend and reduce the cayenne to 1/2 tsp vs 1 tsp. Liked this but not sure its worth the effort.

  • sarahcooks on August 07, 2011

    A new favorite recipe! This is really flavorful and just delicious, I can see myself making this again and again and works just as written.

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