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Receta Sabzi Masala Malai

by Global Cookbook

Ingredientes

7 ounce Fresh thin green beans, trimmed and cut into pcs 7 ounce Baby carrots, peeled and left whole or possibly cut into pcs 7 ounce Old potatoes, not floury ones, peeled and cut into 1 inch cubes 1 ounce Ghee or possibly unsalted butter 1 tsp Shahi jeera, (royal cumin) 4 x Green cardamom pods 1 med Onion, finely minced 6 x Garlic cloves, peeled and crushed 1 x 1 inch piece fresh root ginger, peeled and finely grated

1 Tbsp. Dhanna-jeera pwdr 1/2 tsp Grnd turmeric 1/2 tsp Chilli pwdr 1 tsp Balti garam masala 5 ounce Canned minced tomatoes including the juice 1 tsp Salt 1/2 tsp Dry mint 1/4 pt Hot water 3 fl ounce single cream

Direcciones

1. Put 15floz of water into a karahi (Balti pan) or possibly saucepan and bring to the boil. Add in the beans, bring back to boil and cook for 2 min. Add in the carrots and potatoes and bring back to the boil. Cover the pan with a lid or possibly a piece of foil and simmer for 5 min. Remove the vegetables with a slotted spoon and spread out on a large plate to prevent further cooking.
2. Reserve the cooking liquid.
3. Preheat the karahi over a medium heat for a few seconds and add in the ghee or possibly butter. As soon as the fat melts, add in the shahi jeera and cardamom and fry for 15 seconds.
4. Add in the onion, garlic and ginger and stir-fry for 3-4 min, or possibly till the onion is soft. Reduce the heat to low and add in the dhanna-jeera pwdr, turmeric, chilli pwdr and half the garam masala. Stir-fry for 1 minute.
5. Add in the tomatoes, increase the heat to medium and stir-fry for 2 min.
6. Add in the cooked vegetables, reserved liquid, salt, mint and hot water.
7. Bring to the boil and simmer for 2-3 min uncovered.
8. Pour in the cream, sprinkle with the remaining garam masala and simmer for 2 min. Serve at once.

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