Cooking Index - Cooking Recipes & IdeasSabzi Masala Malai Recipe - Cooking Index

Sabzi Masala Malai

Cuisine: Indian
Serves: 4 people

Recipe Ingredients

7 oz 198gFresh thin green beans - trimmed and cut into pieces
7 oz 198gBaby carrots - peeled and left whole or cut into pieces
7 oz 198gOld potatoes - not floury ones, peeled and cut into 1 inch cubes
1 oz 28gGhee or unsalted butter
1 teaspoon 5mlShahi jeera - (royal cumin)
4   Green cardamom pods
1   Onion - finely chopped (medium)
6   Garlic cloves - peeled and crushed
1   Fresh root ginger - peeled and finely grated
1 tablespoon 15mlDhanna-jeera powder
1/2 teaspoon 2.5mlGround turmeric
1/2 teaspoon 2.5mlChilli powder
1 teaspoon 5mlBalti garam masala
5 oz 142gCanned chopped tomatoes including the juice
1 teaspoon 5mlSalt
1/2 teaspoon 2.5mlDried mint
1/4   Warm water
3   Floz single cream

Recipe Instructions

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


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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Carlton Food Network

Raghaven Iyer


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