Uttar Pradesh-style Fagiolini alla Fiorentina

Ingredients

In this adaptation, the original Italian dish, Fagiolini alla Fiorentina, is transformed into a Uttar Pradesh-style dish by incorporating traditional spices and flavors from the region. The addition of saffron and aromatic spices gives the dish a distinct Uttar Pradesh touch, while still maintaining the essence of the original Italian recipe. We alse have the original recipe for Fagiolini alla fiorentina, so you can check it out.

• 500g (1.1 lb) green beans, trimmed 500g (1.1 lb) green beans, trimmed
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 2 tomatoes, pureed 2 tomatoes, pureed
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/4 teaspoon saffron strands, soaked in 2 tablespoons warm milk 1/4 teaspoon saffron strands, soaked in 2 tablespoons warm milk
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 5g
• Carbohydrates (total, sugars): 24g, 8g
• Protein: 4g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Heat ghee in a pan over medium heat. Add the chopped onions and sauté until golden brown.
2. 2.
   Add the minced garlic and grated ginger to the pan. Sauté for a minute until fragrant.
3. 3.
   Pour in the tomato puree and cook for 2-3 minutes, stirring occasionally.
4. 4.
   Add the cumin powder, coriander powder, turmeric powder, and salt. Mix well.
5. 5.
   Add the trimmed green beans to the pan and stir to coat them with the tomato gravy.
6. 6.
   Cover the pan and cook for 10-12 minutes, or until the green beans are tender.
7. 7.
   Pour in the saffron-infused milk and mix gently. Cook for an additional 2 minutes.
8. 8.
   Garnish with fresh cilantro leaves.
9. 9.
   Serve hot with rice or Indian bread.

Treat your ingredients with care...

• Saffron — Soak the saffron strands in warm milk for at least 10 minutes before adding to the dish to ensure maximum flavor and color infusion.

Tips & Tricks

• For a spicier version, add a pinch of red chili powder or finely chopped green chilies.
• To enhance the flavors, let the dish sit for a few minutes before serving to allow the spices to meld together.
• If you prefer a thicker gravy, cook the dish uncovered for a few extra minutes to reduce the liquid.

Serving advice

Serve the Uttar Pradesh-style Fagiolini alla Fiorentina hot with steamed rice or Indian bread, such as roti or naan. It pairs well with a side of yogurt or raita to balance the flavors.

Presentation advice

Garnish the dish with a sprinkle of saffron strands and fresh cilantro leaves to add a pop of color. Serve it in a traditional Indian copper or brass serving dish for an authentic touch.