Green Beans with Garam Masala
Green beans go from everyday to exotic with just a bit of this magic garam masala spice blend. Also try garam masala on roasted cauliflower, grilled fish or add to plain yogurt for a wonderful chicken marinade. But only use a bit at a time, as too much of this highly fragrant spice can be overwhelming.
- hazelnuts or almonds · ¼ cup
- green beans, trimmed · 1 pound
- Butter · 2 tablespoons
- Herbie's Garam Masala · ½ teaspoon
- Kosher salt · 1 teaspoon
Heat medium skillet, and when hot, add nuts. Toast on medium heat, shaking skillet periodically until nuts are golden brown. Be careful not to burn them. Remove nuts immediately from hot skillet, rub between towels to loosen and remove some of the skin. Roughly chop nuts. Set aside.
Boil or steam green beans, covered for 5 minutes or until tender. Drain and quickly rinse with cool water to stop the cooking process.
Return skillet to stove and turn on medium-high heat and add butter. After 1 minute, the butter should foam and brown slightly.
Add garam masala and fry just a few seconds until fragrant.
Add green beans and salt; toss until beans are evenly coated.
Taste and season with additional salt or garam masala if needed.
Top with toasted hazelnuts.