Long green beans and new potatoes in mustard seed curry from Vij's Elegant and Inspired Indian Cuisine by Vikram Vij and Meeru Dhalwala

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Accompaniments: Brown basmati rice and French green lentil pilaf

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Notes about this recipe

  • LifeofPie on November 03, 2022

    This turned out way better than I thought it would. I made it to use up some fresh green beans and I am pleasantly surprised. I pureed fresh tomatoes in the food processor but came up a little short, so added a can of petite diced also pureed in the processor. I didn't have any crushed cayenne so I used Korean chili flakes I had in the cabinet so it might have turned out slightly less spicy than it would have otherwise. Also, I don't stock canola oil so I substituted grapeseed oil as a neutral oil. It seems like a long cooking time, and it is but so worth it to get that depth of flavor. I cooked the tomatoes about 20 minutes before adding the other ingredients and my consistency came out good. I served this with jasmine rice and didn't think that it needed the lentil pilaf accompaniment that was suggested.

  • rob1234 on November 07, 2012

    If you use canned tomatoes I would reduce the amount of water added. It took 3-4 times longer than stated to reduce and I only added 4 cups. I also used cut up russet potatoes which took an extra 15-20 min to cook through.

  • erin g on March 26, 2011

    Makes a nice vegetarian lunch - transports and reheats well for lunch.

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