2 tbs. oil
10 almonds
1/2 tea. cumin seeds
2 onions, finely chopped
1/4 tea. turmeric
1 tea. salt (or to taste)
1 tea. coriander powder
1/4 cup (heaping) of yogurt
1 fresh garlic clove, minced
2 large bay leaves
1 tea. fresh (peeled) ginger, minced
1 small, hot green pepper (Thai)
1 lb. snap beans, chopped into small, diced pieces
1 large potato, coarsely chopped (but not too big)

Procedure:

Assemble all the spices on a plate, including the garlic and ginger, set aside. Chop the onions, beans and potato and set them aside. Heat oil to med. then brown cumin seeds and onions gently to a golden color. Meanwhile blanch the almonds, peel, chop and put back in the water, set aside. (This takes awhile. You can do this before turning the oil on and just have it waiting.) When the onions are golden add the turmeric, salt, coriander powder and bay leaf. Stir and brown slightly. Add the yogurt, mix in well. Add the chopped green pepper and fry for a few minutes. Add the beans, potato and the almonds with the water they have been soaking in. This should now resemble a watery soup. ( Add more water until it does look like this if you need to). Simmer on low until the beans and potato are done and the sauce looks thicker and more gravy like.

Serves eight as an accompaniment to a meat main dish or six as part of a vegetarian dinner. Goes well with rice or chapatis.