¼cupGreen Beans– chopped (I used frozen chopped beans)
2Tomatoes– medium, chopped
½ of 16ozChickpeas White kidney beansor (Cannellini beans) – . cans, rinsed and drained
To be ground to paste:
1Onion– medium, chopped
8 – 10Peppercorn
1Ginger” – piece
Soak poppy seeds & poha in water for at least 10 minutes. Chop your veggies in the mean time.
Grind all the ingredients under paste into a smooth paste using little water.
Heat 1tbsp oil in a pressure cooker and add the prepared paste. Sauté on low flame for 5-7 minutes or until the paste doesn’t smell raw anymore.
Add tomato paste and chopped tomatoes. Cook until mushy, about 3 minutes.
Add the veggies along with salt, sugar (if using), cashew butter and 1 cup of hot water, mix gently; close the lid and cook on high flame for 2 whistles (takes about 8-10 minutes).
Let the steam release naturally, and then open the lid.
Garnish with coriander leaves and serve with either steamed rice or roti.
Original recipe used paneer & cream, I used cannellini beans & cashew butter instead. Add paneer along with the other veggies to the pressure cooker and proceed with the rest of the recipe. Mix in cream after cooking the veggies.
Check out what the my fellow Marathoners are cooking today!!