Ingredients vegetarian 4 servings

• 1 tsp ginger paste
• 1 tsp ginger finely chopped
• 1 inch ginger Julienne+ 1 inch ginger, julliened for garnishing
  
• 1/2 tsp dry ginger pwd
• 1/2 tsp biriyani masala (see my recipe)
• 1 tsp kasoori methi, lightly crushed
• 1 tsp garlic paste
• 2 tsp red chilly pwd
• 1 tsp coriander pwd
• 1/4 tsp. turmeric pwd
• 1 tbsp. kaju paste made of 8 cashews
• 1 tbsp. fresh cream
• 3 large tomatoes pureed
• 2 large onion paste
• 3 tbsp. oil
• salt to taste
• 200 gm french beans cut diamond shaped
• 1 carrot cut diamond shaped
• 1 capsicum cut diamond shaped
• water as required

Directions

1. Soak cashew in warm water for 30 min
2. Make paste adding cream and 1-2 tbsp water
3. Blanch french bean and carrot.
4. Microwave tomato for 1-1/2 min.Peel and puree.
5. Heat oil in a wok on a medium flame. Add onion paste + ginger paste.
6. When you see oil add kasoori methi + finely chopped ginger + garlic paste and fry for 1 min.
7. Add red chilly pwd + turmeric pwd + coriander pwd + dry ginger pwd  and fry for abt.1/2 min.
8. Add capsicum and then tomato puree and fry till oil is seen.
9. Add biriyani masala and ginger Julienne
   
10. Simmer and add Cashew paste and cook till oil is seen.Keep stirring.
11. Add french bean and carrot with water in which it was blanched(1/2 cup). Add salt, cover and simmer for 10 min Check gravy and adjust thickness
12. If you want to garnish use ginger Julienne
    
13. Serve hot with roti

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