Ingredients
- French beans, chopped: 1 cup
- Onion, finely chopped: 1 medium
- Tomato, finely chopped: 1 medium
- Oil: 1 tablespoon
- Ginger-garlic paste: 1 teaspoon
- Green chili, slit: 1 (optional)
- Salt: to taste
- Water: ½ cup (adjust as needed)
- Fresh coriander leaves: for garnish
- Grated coconut: ¼ cup (fresh or desiccated)
- Cashew nuts: 6-8 (soaked for 10 minutes)
- Poppy seeds (optional): 1 teaspoon
- Fennel seeds: ½ teaspoon
- Coriander powder: 1 teaspoon
- Cumin powder: ½ teaspoon
- Garam masala: ½ teaspoon
- Turmeric powder: ¼ teaspoon
Preparation
Blend coconut, soaked cashews, poppy seeds, fennel seeds, coriander powder, cumin powder, and a little water into a smooth paste. Set aside.
Heat oil in a pan. Add chopped onions and sauté until golden brown.
Add ginger-garlic paste and green chili. Sauté until the raw smell disappears.
Add chopped tomatoes and cook until soft and mushy.
Add turmeric powder and salt.
Stir in the chopped French beans and sauté for 2-3 minutes.
Add the prepared korma paste and mix well.
Pour in ½ cup of water (adjust for desired consistency).
Cover and cook on low heat for 8-10 minutes or until the beans are tender and the flavors are well blended.
Add garam masala and give a final stir.
Garnish with fresh coriander leaves.
Serve:
Enjoy hot with roti, paratha, or steamed rice.
Servings: 2
Notes:
- Add 2 tablespoons of coconut milk towards the end.
- This recipe is naturally vegan and gluten-free.
- Add peas or carrots for added texture and flavor.
