Preparation

Step: 1/12

Peel and dice the potatoes into 1 cm cubes.

Step: 2/12

Top and tail the green beans and slice on the diagonal.

Step: 3/12

Bring 1 cup of water to boil in a saute pan. Add 1/4 tsp ground turmeric, 1/2 tsp salt and the potatoes, carrot and green beans. Cover and bring to a boil on high flame. Reduce flame and simmer for 6-7 minutes until the vegetables are tender.

Step: 4/12

Meanwhile, in a food processor or small blender jar, grind the spice paste ingredients with a splash of water to a fine puree.

Step: 5/12

Also grind the thickening paste ingredients with 2-3 tbsp of water to fine paste.

Step: 6/12

Heat oil in a saute pan. Fry the tejpata, cloves, cinnamon and cumin seeds for 20 seconds, until fragrant.

Step: 7/12

Fry the spice paste on a high flame with constant stirring until the moisture has evaporated, for around 5-6 minutes.

Step: 8/12

Add the remaining 1/4 tsp salt, 1/4 tsp ground turmeric and coriander powder to this curry paste in the pan and stir on high heat to combine.

Step: 9/12

Tip the cooked vegetables along with any cooking water into the paste.

Step: 10/12

Add the thickening paste and frozen peas with around 1/2 cup water. Stir to combine all the ingredients well and bring to a simmer. If you feel the curry is too thick, add around 1/4 water and simmer for 1-2 minutes.

Step: 11/12

Finish with finely chopped coriander and a sprinkle of garam masala.

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Serve hot with rotis or rice.