Sabzi Masala Malai
Grrrrrgh!
Course : Curry
From: HungryMonster.com
Serves: 4
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   7      ounces        fresh thin green beans -- trimmed and cut
                        -- into pieces
   7      ounces        baby carrots -- peeled and left
                        -- whole or cut into pieces
   7      ounces        old potatoes -- not floury ones,
                        -- peeled and cut into 1 inch cubes
   1      ounce         ghee or unsalted butter
   1      teaspoon      shahi jeera -- (royal cumin)
   4      pods          green cardamom pods
   1      medium        onion -- finely chopped
   6                    garlic cloves -- peeled and crushed
   1      1 inch piece  fresh root ginger -- peeled and finely grated
   1      tablespoon    dhanna-jeera powder
     1/2  teaspoon      ground turmeric
     1/2  teaspoon      chilli powder
   1      teaspoon      balti garam masala
   5      ounces        canned chopped tomatoes including the juice
   1      teaspoon      salt
     1/2  teaspoon      dried mint
     1/4  pint          warm water
   3      fl ounces     single cream
 

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.