Ingredients

100gm green beans, chopped
100gm peas (frozen will do)
100gm carrots, diced
100gm potato, diced
50gm cauliflower florets
50gm green peppers (diced)
200gm onions, finely chopped
3 green cardamoms
2 dry bay leaves
2 inch piece of cinnamon
2 cloves
½ tsp cumin seeds
1tbsp. ginger garlic paste
¼ tsp. ground turmeric
1 tsp. chilli powder
½ tsp. ground garam masala. (link to garam masala)
2 tbsp. tomato purée
1 tomato, finely chopped
3 tbsp. thick creamed coconut
1 tbsp. fresh coriander, chopped
100ml warm water
salt to taste (approx. 1 tsp)
3 tbsp. oil

Method

1. Heat oil in a non-stick pan.
2. On low-medium heat add the whole spices (cardamom, bay leaves, cinnamon, cloves, and cumin seeds) Sauté for a few mins until fragrant.
3. Add chopped onions, fry until light brown.
4. Add ginger garlic paste, sauté for a few mins until cooked.
5. Add turmeric and sauté for a min.
6. Add tomato purée and chopped tomato, mix well.
7. Cover and cook on for 5 mins low heat until the oil separates.
8. Add chili powder, salt, and vegetables.
9. Sauté on medium heat until the vegetables are well coated with the spiced mixture.
10. Add water and bring to a boil. Cover and cook on low heat for about 12-15 mins until the vegetables are cooked.
11. Add the creamed coconut and garam masala (link to garam masala recipe)
12. Mix well and simmer for a couple of mins.
13. Add chopped coriander, stir lightly.