Side Pannel
Sabzi Masala Malai
Ingredients List
- 7 oz Fresh thin green beans;
- -trimmed and cut
- ; into pieces
- 7 oz Baby carrots; peeled and
- -left
- ; whole or cut into
- ; pieces
- 7 oz Old potatoes; not floury
- -ones,
- ; peeled and cut into
- ; 1 inch cubes
- 1 oz Ghee or unsalted butter
- 1 ts Shahi jeera; (royal cumin)
- 4 Green cardamom pods
- 1 md Onion; finely chopped
- 6 Garlic cloves; peeled and
- -crushed
- 1 1 inch piece fresh root
- -ginger; peeled and finely
- ; grated
- 1 tb Dhanna-jeera powder
- 1/2 ts Ground turmeric
- 1/2 ts Chilli powder
- 1 ts Balti garam masala
- 5 oz Canned chopped tomatoes
- -including the
- ; juice
- 1 ts Salt
- 1/2 ts Dried mint
- 1/4 pt Warm water
- 3 Floz single cream
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 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.
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.
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