Ingredients:

• 1 cup – green beans
• 1/2 cup – carrots, chopped into small pieces
• 1/4 cup – peas
• 2 – Potatoes cut into cubes
• 2 – onions, thinly sliced
• 2 – Tomatoes cut into pieces
• 2 tbsp – finely chopped Cilantro or 3 tbsp – Coriander leaves
• 3 tbsp – Butter
• 1/4 tsp – shahi Jeera
• 1/2 tsp – Garam Masala
• 1 tsp – Red Chilli powder (optional)
• 1 tsp – Channa masala
• Salt to taste
• 1/4 cup – water (optional)
• For the Masala:
• 5 or 6 pieces – cashews
• 4 or 5 – Red Chillies
• 4 or 5 – Garlic flakes

Method:

1. Cook all the vegetables except onion and tomatoes. Keep aside.
2. Heat 1 tbsp of butter in a pan on medium flame. Fry the cashews, garlic and red chillies.
3. Do so till cashews turn golden brown.
4. Cool and blend together.
5. Heat the remaining butter in a sauce pan.
6. Add the shahi jeera. Allow it to splutter.
7. Add the onions. Fry till it turns pink.
8. Add the wet masala and fry till the oil separates.
9. Add tomatoes and cook it for a few minutes till the tomatoes are soft.
10. Then add the veggies, salt and all the dry masalas.
11. Mix it well, add water if necessary, since the curry should be of gravy consistency.
12. Lower the flame and allow it to cook for a few minutes.
13. Garnish it with cilantro and serve it with rotis or rice.

Recipe courtesy of Chandrika