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Sabzi Masala Malai
Ingredients
- 7 ounce Fresh thin green beans, trimmed and cut into pcs
- 7 ounce Baby carrots, peeled and left whole or possibly cut into pcs
- 7 ounce Old potatoes, not floury ones, peeled and cut into 1 inch cubes
- 1 ounce Ghee or possibly unsalted butter
- 1 tsp Shahi jeera, (royal cumin)
- 4 x Green cardamom pods
- 1 med Onion, finely minced
- 6 x Garlic cloves, peeled and crushed
- 1 x 1 inch piece fresh root ginger, peeled and finely grated
- 1 Tbsp. Dhanna-jeera pwdr
- 1/2 tsp Grnd turmeric
- 1/2 tsp Chilli pwdr
- 1 tsp Balti garam masala
- 5 ounce Canned minced tomatoes including the juice
- 1 tsp Salt
- 1/2 tsp Dry mint
- 1/4 pt Hot water
- 3 fl ounce single cream
Directions
- Put 15floz of water into a karahi (Balti pan) or possibly saucepan and bring to the boil. Add in the beans, bring back to boil and cook for 2 min. Add in the carrots and potatoes and bring back to the boil. Cover the pan with a lid or possibly a piece of foil and simmer for 5 min. 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 in the ghee or possibly butter. As soon as the fat melts, add in the shahi jeera and cardamom and fry for 15 seconds.
- Add in the onion, garlic and ginger and stir-fry for 3-4 min, or possibly till the onion is soft. Reduce the heat to low and add in the dhanna-jeera pwdr, turmeric, chilli pwdr and half the garam masala. Stir-fry for 1 minute.
- Add in the tomatoes, increase the heat to medium and stir-fry for 2 min.
- Add in the cooked vegetables, reserved liquid, salt, mint and hot water.
- Bring to the boil and simmer for 2-3 min uncovered.
- Pour in the cream, sprinkle with the remaining garam masala and simmer for 2 min. Serve at once.
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