Garam Masala-Spiced Green Beans
Serves four
2 tablespoons clarified butter
1 tablespoon garam masala, an Indian spice blend available in most grocery stores
Coarse salt
1⁄2 pound green beans, rinsed clean*
To clarify butter: gently heat 1 cup butter in a wide skillet over medium heat. Once the butter is entirely melted, it will begin to bubble and foam. Watch this carefully as it happens, waiting for the boiling to subside and being sure the butter does not burn. The majority of the foam will have subsided. What you’re left with, the clear liquid, is ghee or clarified butter. Strain it through a fine mesh sieve and discard any milk solids.
Keep it refrigerated until ready to use as desired.
Heat 2 tablespoons ghee over medium-low heat in a cast iron or heavy-bottomed pan, along with the garam masala, stirring to incorporate the spices with the butter. Once the butter is fragrant, about 1 minute, increase the heat to medium-high and add the green beans. Cook for 5 minutes, stirring the beans with a wooden spoon as they crisp and brown. Remove to a serving platter and eat while warm.
*You may choose to snip the ends off the beans, but I find they look quite pretty with their tips intact. —Rochelle Bilow
This article originally appeared in our Summer 2013 issue
