Pan-Roasted Green Beans with Five Spices

Page 143

Cuisine: Indian | Course Type: Sides

(1 review)

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Good, but I think I prefer the similar-ish recipe in Madhur Jaffrey's Spice Kitchen, Tangy green beans with ajwain and ginger.

Sahni's recipe adds lemon juice at the end, while Jaffrey's adds amchoor. Since amchoor is not even mentioned in the Glossary or the Indian Pantry sections, I wonder if Sahni has substituted.

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