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Description
Indian cooking is filled with one-pan sabzis that come together fast and deliver big, complex flavor. This variation on a potato and green bean sabzi has a twist: almond butter, which gives the vegetables a nutty, almost tempura-like coating, made fragrant with warm spices, ginger and garlic. The green bean and potato combination makes for a nice contrast of textures, but you can easily make swaps: potatoes for sweet potatoes, green beans for broccoli. Chaat masala — a salty, tart and delightfully funky spice blend — is widely available in South Asian grocery stores or online and is well worth having in your pantry to give sabzis like this one some extra sparkle.
Ingredients
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1tablespoon neutral oil or olive oil 1medium russet potato, diced into 1/2-inch pieces 1/2teaspoon coarse kosher salt (such as Morton) 8ounces green beans, trimmed and halved 1/2tablespoon ground coriander 1/2tablespoon ground cumin 1/4teaspoon ground black pepper 3garlic cloves, minced 1(1/2-inch) piece ginger, minced 1 1/2tablespoons unsweetened almond butter Lime juice, to taste Chaat masala (optional), for garnish Rice or roti (optional), for serving
Directions
In a large (lidded) nonstick skillet over high heat, warm the oil. Once the oil is hot, add the potato and half the salt and let cook, undisturbed, until the cubes develop a golden-brown crust on the bottoms, 3 to 5 minutes. Lower the heat to medium, give the potatoes a toss and add the green beans, the remaining salt and 1/4 cup of water. Cover and let cook for about 3 more minutes, until the beans are starting to soften but still a little crunchy, and the potatoes have a little firmness but can be pierced with a fork. Add the coriander, cumin, pepper, garlic and ginger. Toss to coat the potatoes and green beans, then let cook until you can smell the strong fragrance of the spices, ginger and garlic, about another minute. Turn the heat down to low, stir in the almond butter, and as it melts, toss it with the vegetables to coat. Cook the sabzi for another minute or two, just to let the almond butter dry out a little and form a crust on the vegetables. Remove the pan from heat, and sprinkle the top with lime juice and a light dusting of chaat masala, if using. Serve by itself, or with rice or roti alongside.
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