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.