Instructions: Put 15floz of water into a karahi (Balti pan) or saucepan and bring to the boil. Add the beans, bring back to boil and cook for 2 minutes. Add the carrots and potatoes and bring back to the boil. Cover the pan with a lid or a piece of foil and simmer for 5 minutes. Remove the vegetables with a slotted spoon and spread out on a large plate to prevent further cooking.

Reserve the cooking liquid.

Preheat the karahi over a medium heat for a few seconds and add the ghee or butter. As soon as the fat melts, add the shahi jeera and cardamom and fry for 15 seconds.

Add the onion, garlic and ginger and stir-fry for 3-4 minutes, or until the onion is soft. Reduce the heat to low and add the dhanna-jeera powder, turmeric, chilli powder and half the garam masala. Stir-fry for 1 minute.

Add the tomatoes, increase the heat to medium and stir-fry for 2 minutes.

Add the cooked vegetables, reserved liquid, salt, mint and warm water.

Bring to the boil and simmer for 2-3 minutes uncovered.

Pour in the cream, sprinkle with the remaining garam masala and simmer for 2 minutes. Serve at once.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.