Preparation / Directions:
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.