Step 1: Prepare French Beans

Wash 500g fresh beans thoroughly and chop them into desired lengths. Set aside.

Step 2: Sauté Aromatics for Masala Paste

Heat 1 tbsp of oil in a pan. Add 1 sliced onion and 2-3 garlic cloves. Fry until the onions become translucent, about 2-3 minutes.

Step 3: Roast Peanuts and Spices

Add 1/4 cup peanuts to the pan and roast them along with the onions and garlic until they become aromatic, about 2 minutes. Then, add 1 tsp coriander seeds, 1/2 tsp cumin seeds, 2 green chilies, and 3-4 dried red chilies (adjust quantity based on your spice preference). Sauté for a few seconds until fragrant.

Step 4: Add Fresh Herbs and Tomatoes

Add 1-2 chopped tomatoes, a handful of fresh coriander leaves, and a few mint leaves to the pan. Sauté for 1 minute until the tomatoes start to soften slightly.

Step 5: Grind Masala Paste

Remove the sautéed mixture from the heat and let it cool down completely. Transfer the cooled mixture to a grinder, add about 1/4 cup of water, and grind it into a smooth, fine paste.

Step 6: Prepare Tempering

In a separate large pan, heat 1 tbsp of oil. Add 1/2 tsp cumin seeds and a few curry leaves. Sauté for a few seconds until the seeds splutter and the curry leaves become aromatic.

Step 7: Sauté Onions and Ginger Garlic Paste

Add 1 diced onion and 1 tsp ginger garlic paste to the pan. Sauté for a few seconds until the raw smell of ginger garlic paste disappears and the onions turn light golden.

Step 8: Cook Masala Paste

Add the freshly ground roasted masala paste to the pan. Simmer for a few seconds, stirring continuously, until the paste is well combined with the tempering and the oil begins to separate from the sides.

Step 9: Add Beans and Water

Add the chopped French beans to the masala paste. Season with salt to taste and add some water to achieve your desired curry consistency. Mix everything well to coat the beans evenly.

Step 10: Add Spices

Add 1 tsp chili powder (to further adjust the spice level) and 1/2 tsp garam masala. Mix thoroughly to incorporate the spices into the curry.

Step 11: Simmer the Curry

Cover the pan with a lid and cook for 5-7 minutes on medium heat until the curry thickens and the French beans are tender-crisp.

Step 12: Finish with Curd

Lower the flame to low. Add 2 tbsp of curd to the curry. Mix well and cook for an additional 1-2 minutes, ensuring not to boil the curry vigorously after adding the curd to prevent it from curdling.

Step 13: Serve Hot

Once the curry has reached the desired consistency and the flavors have melded, remove from heat. Serve the hot French beans curry with rice, roti, or chapati.

• Adjust the amount of green and red chilies to suit your preferred spice level.

• Do not boil the curry for too long after adding the curd to prevent it from curdling.

• Ensure the masala paste ingredients are cooled before grinding for a smoother paste.