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Ingredients
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French beans - 120g, cut into short
lengths
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small eggplant - 1, chopped
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onions - 2, sliced
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garlic - 2 cloves, crushed
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1 small piece of fresh root ginger -
grated
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cardamom pods - 5
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fresh red chili - 1, seeded and
chopped
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potato - 1, peeled and cut into small
cubes
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mushrooms - 120g, sliced
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1 short cinnamon stick
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ground cumin - 1 tsp
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ground coriander - 1 tbsp
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ground turmeric - 1 tsp
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butter - 5 tbsp
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natural yogurt - 5 tbsp
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double cream - 175ml
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garam masala - 1 tsp
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ground black pepper and salt
Method
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Melt the butter in a pan, cook the
onions until soft. Add in the ginger and garlic, cook for
another 2 minutes. Then stir in the cinnamon stick, cardamom,
coriander, cumin, turmeric and chili, stirring for 1 minutes.
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Add the eggplant, potato,
mushrooms, and 180ml water. Cover, bring to the boil, lower the
heat and simmer for 15 minutes. Add the beans and cook,
uncovered, for 5 minutes.
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Remove the vegetables to a serving
dish and keep hot. Allow the cooking liquid to bubble up until
it reduces a little.
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Season with pepper and salt, stir
in the cream, yogurt and garam masala. Pour the sauce over the
vegetables and serve with poppadums, if likes. Serves 4.
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