Green Beans with Garam Masala Butter and Toasted Hazelnuts
For this recipe, you can substitute almonds or even pistachios for the hazelnuts. If the nuts are salted, make sure you cut back on the salt in the dish.
- 1/4 cup unsalted hazelnuts or almonds
- 1 pound green beans, trimmed
- 2 tablespoons butter
- 1/2 teaspoon garam masala spice
- 1 teaspoon kosher or sea salt (or 1/2 tsp table salt)
Heat a saute pan, and when hot, add nuts. Toast on medium heat, shaking skillet periodically until nuts are golden brown. Be careful not to burn them. Remove nuts immediately from hot skillet. If using skin-on hazelnuts, rub the nuts between towels to loosen and remove some of the skin. Roughly chop nuts. Set aside.
In the saute pan, boil or steam green beans, covered for 5 minutes, or until tender. Drain and quickly rinse with cool water to stop cooking. Wipe pan dry, and return pan to stove. On medium heat, add butter. After 1 minute, the butter should foam and brown slightly. Add garam masala and fry just a few seconds until fragrant. Add green beans and salt; toss until beans are evenly coated. Taste and season with additional salt or garam masala if needed. Top with toasted hazelnuts.