Sabzi Masala Malai

Recipe Ingredients

7 oz	198g	Fresh thin green beans - trimmed and cut into pieces
7 oz	198g	Baby carrots - peeled and left whole or cut into pieces
7 oz	198g	Old potatoes - not floury ones, peeled and cut into 1 inch cubes
1 oz	28g	Ghee or unsalted butter
1 teaspoon	5ml	Shahi 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	15ml	Dhanna-jeera powder
1/2 teaspoon	2.5ml	Ground turmeric
1/2 teaspoon	2.5ml	Chilli powder
1 teaspoon	5ml	Balti garam masala
5 oz	142g	Canned chopped tomatoes including the juice
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Dried 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

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.

DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved.

Carlton Food Network http://www.cfn.co.uk/

Source:
Raghaven Iyer

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