How to make Beans With Tomato Yogurt Sauce -
French beans with tomato yogurt sauce and spring onions
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : French beans (फ्रेंच बीन्स), Tomatoes (टमाटर)
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Beans With Tomato Yogurt Sauce checkout Kadai Vegetables, Honey Glazed Beans, Aloo Beans, French Bean Foogath . You can also find more Main Course Vegetarian recipes like Paneer Pasanda Soya Nuggets 65 Aloo Chole Suva Soya Bhaji
Beans With Tomato Yogurt Sauce Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 41-50 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sour
Ingredients for Beans With Tomato Yogurt Sauce Recipe
French beans 20-25
Tomatoes 3 medium
Skimmed milk yogurt 11/2 cups
Spring onion greens 2 stalks
Maize flour (makai ka atta) 1 tablespoon
Oil 2 teaspoon
Spring onions chopped 3 medium
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Salt to taste
Whole dry red chillies crushed 2
Method
Step 1
String French beans, wash them and then cut into three inch long pieces. Blanch in salted boiling water until cooked. Strain, (reserve the water to use as stock) refresh in cold water and then drain.
Step 2
Slit the cooked beans into two and tie them up in bundles with spring onion greens. Whisk skimmed milk yogurt with maize flour. Wash tomatoes, make a cross with knife and then blanch in boiling water for fifteen seconds. Remove peel, de-seed and then chop.
Step 3
Heat the oil in a non-stick pan, add spring onion and cook till translucent. Add ginger and garlic pastes. Stir for a moment. Add tomatoes and cook further for two to three minutes. Reduce the heat and add skimmed milk yogurt and maize flour mixture, mix well, add salt to taste and stir continuously.
Step 4
Warm the cooked bean bundles just before serving, in a microwave for one minute on HIGH or by briefly dipping them in boiling hot water or stock. Top with the prepared yogurt sauce. Sprinkle the crushed chilies and serve hot.
Nutrition Info
Calories : 209.1 Kcal
Carbohydrates : 23.3 gm
Protein : 7.155 gm
Fat : 9.68 gm
Other : 4.235
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
