Ingredients
- 150gm beans
- 150gm carrots
- 2 potatoes
- 1 cup thick curd
- 3tbsp oil
- 2tsp ginger-garlic paste
- ½ inch piece of cinnamon stick
- 2 cloves
- 1 cardamom
- Bunch of curry leaves
- 2 onions chopped
- 2 green chillies
- 50gm of broken cashew nuts
- 1tbsp of poppy seeds soaked in water for 20 minutes
- 2tbsp oil
- Salt to taste
Spices for grinding into a paste
- ½ inch piece cinnamon
- 2 cloves
- 2 dried red chillies
- 2 cardamoms
- 2 pods of garlic
- ½ inch piece ginger
Preparation
Cut the beans into one-inch pieces. Scrape the carrots and cut into one-inch long pieces. Peel the potatoes and cut into cubes.
Make a marinade by mixing the curd, ginger-garlic paste, salt and 1tsp of oil. Marinate slices and keep aside for 15 minutes. Heat oil in a pan and add the curry leaves and the spice paste and fry for 1 minute. Mix the marinated vegetables gently and cover with a lid and cook over medium heat until the vegetables are cooked. Now mix in the poppy paste and sauté gently. Add half cup of water and salt to taste and adjust the gravy as per the thickness required. Add the slightly fried cashews. Cook for a few minutes more and remove from fire.