Ingredients:
2 t Ghee
1 c chopped onion
4 ea Garlic cloves
4 oz Can mild chillies drained chop
1 t Grated ginger,salt, cumin
1 t Coriander, dry mustard
1/2 t Turmeric,nutmeg,cinnamon
2 ea Potatoes,peeled and diced
3 c Bite sized cauliflower
2 ea Large carrots
3 t Chopped fresh cilantro
2 c String beans, 1 in. pieces
1 c Plain low fat yoghurt
Serves 8
Method:
Heat ghee in karhai/wok. Add onion saute until translucent. Add garlic continue until onion golden. Add tomatoes, chillies , ginger , salt and spices. Bring to a simmer, then stir in potatoes, cauliflower, and carrots. Cover and simmer over medium-low heat for 10 minutes, stirring occasionally , then stir in the cilantro. Simmer for another 20 minutes over low heat, until vegetables and tender but firm. While cooking, there should be enough liquid to form a sauce; If needed add additional water, but not so much that becomes soupy. Steam string beans separately until bright green and crisp tender. Stir into vegetable mixture. Remove from heat and stir in yoghurt. Serve at once.