-
1
Mince the onion, garlic, and ginger.
-
2
Drain the beans.
-
3
Mince the tomato and transfer 2 tablespoons of it into a separate dish.
-
4
Mince the cilantro.
-
5
Separate a few leaves and keep them intact for garnishing.
-
6
Heat the oil in a frying pan and fry the cumin seeds.
-
7
They will crackle and pop.
-
8
When the popping stops, add the garlic and ginger and stir-fry.
-
9
Add the red chili pepper to taste (optional).
-
10
Add the onion and stir-fry until translucent, about 5-10 minutes.
-
11
Then, add the spices marked with and blend thoroughly.
-
12
Add the minced tomatoes and stir-fry with the onions.
-
13
Fry until it has a paste-like consistency and the oil has absorbed into the onion.
-
14
It should look like this.
-
15
The tomato will be completely mashed.
-
16
The trick to a delicious curry is stir-frying carefully at this stage.
-
17
Add the beans, salt, and 500 ml of water, cover with a lid, and simmer over low heat for 20 minutes (see the hints).
-
18
During the last 5 minutes, mix in the cilantro and garam masala.
-
19
Adjust the amount of salt to taste, transfer to serving plates, garnish with 2 tablespoons of tomato and cilantro, then serve.
-
20
Serve together with parboiled okra or other boiled vegetables.
