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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 bay leaf, 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.

Step: 12 / 12

Serve hot with rotis or rice.

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