Haree Sem Kheema (green beans and ground meat) , a variant on a flavorful Indian dish.

I made this because my mother said she wanted Kheema Muttar but we had no peas. I was wondering what to do when I noticed that we had some frozen green beans in the freezer and then inspiration struck. “What if I made Kheema Muttar with green beans?” I wondered aloud and my mother said that it could work, so with her encouragement;  I decided to test it out.  I also added tomato paste instead of tomatoes because that is what we happened to have on hand and it added some richness to the sauce. As I was looking at what I had made it dawned on me that  I inadvertently made a new dish, as I couldn’t call it Kheema Muttar because it lacked peas (that is what muttar means). I love it when that happens! I also added a small amount of black salt(kala namak) to change the flavor profile, make it more rich and subtly egg-like due to the sulfurous qualities in the kala namak.
Haree sem kheema (green beans and ground meat)
3 onions -2 red, 1 yellow
1 stick of  unsalted butter
1 container (8 oz )frozen green beans
1 lb ground beef

1 cup of water
1 1/2 tsps garum masala
2 tbsps tomato paste
1/4 tsp black salt (optional) also called kala namak
1/2 tbsp turmeric
1/4 tsp cayenne
1 3/4 cups cream
2 tbsps fenugreek leaves or cilantro
3 tsps powdered garlic
Salt to taste

Get out wok and place butter in it on medium heat.

Dice the onions.
Caramelize onions in the butter.

Turn heat to medium high and add ground beef and all of the herbs and spices except the fenugreek leaves or cilantro, and garlic. The turmeric should make the meat and onions a wonderfully yellow color.
Saute until the meat is all browned.

Add the tomato paste and let it get fragrant. The tomato paste should sizzle slightly when it goes into the pan.

Add the one cup of water and stir.  Let it reduce by half, stirring constantly.
Add the green beans, stir until the green beans are incorporated into the mixture.
Add the cream, fenugreek leaves or cilantro and the garlic.
Lower the heat to medium low and stir constantly so the cream does not burn. Cook like that for roughly ten minutes or enough to mix the cream into the tomato paste mixture to form the sauce, which should be just enough to coat the meat and vegetables .

Add more salt or black salt to taste. Be careful, black salt is potent.
Serve with white rice, or couscous.