1/2 cup chopped french beans (flas beans)
1/2 cup chopped carrot (gajar)
1 chopped boil (tel)ed potato (aloo)
1 chopped capsicum (shimla mirch)
2 Onion (Pyaj)s-roughly sliced
2 1/2 tblsp ghee
1 bay leaf (tej patta)
1 black cardamom
1 tsp salt (namak)
2 tsp coriander powder (dhania powder)
1/4 cup malai-well beaten
1/2 tsp red chilli (lal mirch) powder
3 tblsp tomato (tamatar) puree
2-3 nos seeds of choti elaichi-powdered
a pinch of mace (javitri)
- In 1/4 cup water, boil the onions and the bay leaf. Now keep it on a low flame till the onions turn transparent and the water dries. Then cool the onions and grind to paste. Keep the boiled onion paste aside.
- Now heat the ghee in a handi and add the boiled onion paste to it and stir for 5-7 minutes on a low flame till the oil separates. Do not brown the paste.
- Then add the coriander powder, salt and the red chilli powder and stir the mixture for 2 minutes. Add the tomato puree and cook for another 3-4 minutes.
- Add the beans, capsicums and carrots. Cover the handi and cook on a low flame for 8-10 minutes till well cooked.
- Now add the potatoes and cook for another 2 minutes. Then add 1/2 cup of water and boil for another minute.
- Reduce the flame and add elaichi. Then add the cream and mace. Cover and simmer on a low flame for 3-4 minutes.
- Serve hot.