INGREDIENTS
Shahi Beans
Servings - 2 - 3
INGREDIENTS
Beans - 300 grams
Oil - 45 milliliters
Onions - 200 grams
Ginger garlic paste - 1 tablespoon
Tomato - 200 grams
Green chili - 1 tablespoon
Turmeric - 1 teaspoon
Salt - 1 teaspoon
Red chili - 1 teaspoon
Garam masala - 1 teaspoon
Cashew paste - 75 grams
Milk - 200 milliliters
Water - 100 milliliters
Fresh cream - 150 milliliters
Coriander - for garnishing
PREPARATION
1. Take 300 grams beans cut it into medium size pieces. Keep aside.
2. Heat 45 milliliters oil in a skillet, add 200 grams onions and fry till translucent.
3. Add 1 tablespoon ginger garlic paste and saute for 1 - 2 minutes.
4. Then, add 200 grams tomato and saute until it turns soft and pulpy.
5. Cook for 5 - 7 minutes on medium heat.
6. Add 1 tablespoon green chili and mix it well.
7. Add 1 teaspoon turmeric and stir well.
8. Now, add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon garam masala and mix it well.
9. Cook for 5 - 7 minutes on medium heat.
10. Remove it from heat and transfer it to a blender.
11. Blend it into a smooth paste.
12. Transfer this into a skillet and stir well.
13. Add 75 grams cashew paste and mix it well.
14. Then, add 200 milliliters milk and mix it again.
15. Cook for 3 - 5 minutes on medium heat.
16. Add 100 milliliters water and stir well.
17. Bring it to a boil.
18. Now, add 300 grams green beans and mix it well.
19. Bring it to a boil.
20. Cover it with lid and cook for about 15 - 20 minutes on medium heat.
21. Open the lid and give it a nice stir.
22. Add 150 milliliters fresh cream and mix it well.
23. Cook or another 3 - 5 minutes on medium heat.
24. Garnish with coriander.
25. Serve hot with roti.