Serves: 4
Total Calories: 289

1/2 cup , sliced almonds, , dry-roasted
__Dry-Roasting Nuts and Seeds ..........Click the Edit tab and select this entry to learn more.
1 pound mixed green beans and yellow beans, strings removed
2 tablespoons peanut oil
2 dried red chili peppers, such as chile de arbol, broken
1/2 teaspoon cumin seeds
1/2 teaspoon black mustard seeds
2 small purple, white, or russet potatoes, cut into 1/2-inch pieces
4 small carrots, cut into 1/2-inch pieces
1 tablespoon peeled minced fresh ginger
1 tablespoon ground coriander
1/4 teaspoon ground turmeric
1 teaspoon salt, or to taste
1 large tomato, coarsely chopped
1 teaspoon ground dried pomegranate seeds
1/4 cup fresh pomegranate seeds
1/4 teaspoon Garam Masala

1. Roast the almonds. Trim only the stem ends of the beans and cut them into 1/2 inch diagonal slices.

2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the red chili peppers, cumin, and mustard seeds they should splutter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides.

3. Add the potatoes, beans, carrots, ginger, coriander, turmeric, and salt, and cook, about 3 minutes over high heat. Add the tomato, reduce the heat to medium-low, cover the pan, and cook, stirring occasionally, until the potatoes are soft, 10 to 12 minutes.

4. Mix in the dried pomegranate seeds. Transfer to a serving dish, garnish with sliced almonds, fresh pomegranate seeds, and garam masala, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 289
Calories from Fat: 135

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