Ingredients Jump to Instructions ↓

  1. 7 ounces fresh thin green beans -- trimmed and cut -- into pieces

  2. 7 ounces baby carrots -- peeled and left -- whole or cut into pieces

  3. 7 ounces old potatoes -- not floury ones, -- peeled and cut into 1 inch cubes 1 ounce ghee or unsalted butter

  4. 1 teaspoon shahi jeera -- (royal cumin)

  5. 4 pods green cardamom pods

  6. 1 medium onion -- finely chopped

  7. 6 garlic cloves -- peeled and crushed

  8. 1 1 inch piece fresh root ginger -- peeled and finely grated

  9. 1 tablespoon dhanna-jeera powder

  10. 1/2 teaspoon ground turmeric

  11. 1/2 teaspoon chilli powder

  12. 1 teaspoon balti garam masala

  13. 5 ounces canned chopped tomatoes including the juice

  14. 1 teaspoon salt

  15. 1/2 teaspoon dried mint

  16. 1/4 pint warm water

  17. 3 fl ounces single cream

Instructions Jump to Ingredients ↑

  1. Preparation : Put 15floz of water into a karahi (Balti pan) or saucepan and bring to the boil. Add the beans, bring back to boil and cook for 2 minutes. Add the carrots and potatoes and bring back to the boil. Cover the pan with a lid or a piece of foil and simmer for 5 minutes. Remove the vegetables with a slotted spoon and spread out on a large plate to prevent further cooking. Reserve the cooking liquid. Preheat the karahi over a medium heat for a few seconds and add the ghee or butter. As soon as the fat melts, add the shahi jeera and cardamom and fry for 15 seconds. Add the onion, garlic and ginger and stir-fry for 3-4 minutes, or until the onion is soft. Reduce the heat to low and add the dhanna-jeera powder, turmeric, chilli powder and half the garam masala. Stir-fry for 1 minute. Add the tomatoes, increase the heat to medium and stir-fry for 2 minutes. Add the cooked vegetables, reserved liquid, salt, mint and warm water. Bring to the boil and simmer for 2-3 minutes uncovered. Pour in the cream, sprinkle with the remaining garam masala and simmer for 2 minutes. Serve at once.


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