Usually, when I buy green beans, I find I've got more than I need for the recipe I'm planning. This recipe grew out of a surfeit of green beans and a chunk of leftover paneer. Its a quick recipe too, as I decided to cook something at the last minute to add more varietly to an Indian-style meal I was preparing.
Ingredients
150-200g of paneer
250g of green beans
A half 1 teaspoon each of whole mustard seeds and whole coriander seeds
A third of a teaspoon of whole cumin seeds
A small piece of cinnamon stick
A few black peppercorns
Oil
Salt
Wash the beans, top and tail them and, taking a bunch together, slice them into half-centimetre to one-centimetre pieces. Crush the coriander, cumin and black pepper. Chop the paneer into small cubes and fry in oil with the mustard seeds for four or five minutes. Add the chopped beans, crushed spices and a little salt and fry for a further five minutes, stirring occasionally.