Spiced Potatoes And Green Beans

• 1 New Mexican chile
• 2 tablespoons canola oil
• 1/2 teaspoon brown mustard seeds
• 1 cup finely chopped onion
• 2 teaspoons minced garlic
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon minced peeled fresh ginger
• 1/4 teaspoon ground turmeric
• 1 pound Yukon gold or red potatoes, cut into 1/2-inch pieces
• 1/2 cup water
• 3/4 teaspoon salt
• 8 ounces green beans, trimmed and cut into 1-inch pieces
• 1/4 cup chopped fresh cilantro

1. 1. Place chile in a spice or coffee grinder; process until finely ground (about 1 teaspoon).
2. 2. Heat oil in a large nonstick skillet over medium-high heat. Add mustard seeds to pan; saute 30 seconds or until seeds begin to pop. Add onion; saute 2 minutes or until lightly browned. Stir in ground chile, garlic, and next 4 ingredients (through turmeric); cook 30 seconds, stirring constantly. Stir in potatoes; cook 2 minutes. Add 1/2 cup water and salt, and bring to a boil. Reduce heat to medium-low and simmer, covered, 8 minutes or until potatoes are tender. Add beans; cover and cook 5 minutes or until beans are crisp-tender. Stir in cilantro.

chile, canola oil, brown mustard seeds, onion, garlic, ground cumin, ground coriander, fresh ginger, ground turmeric, gold, water, salt, green beans, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/spiced-potatoes-and-green-beans-50050704 (may not work)