Noorejehaan Curry

Serves 8

Ingredients:
2 potatoes  5-6 French beans 
2 big carrots  1 tbsp. butter 
¼ cup shelled peas A few toothpicks 
Freshly Ground Dry Masala:  Gravy:
2 tsp. coriander seeds 3 onions
1½ tsp. cumin seeds  1" ginger piece
1 tsp. red chilli powder 2 tomatoes 
6 cloves 4 tbsp. oil
5 seeds of big cardamoms ¼ tsp. amchoor
½ tsp. salt ½ tsp. garam masala
1 tsp. salt
Method:
  1. Peel potatoes and carrots and string French beans. Cut the potatoes into ¾" pieces, carrots into ¼" thick rounds and French beans into ¾" pieces. Boil 2 cups of water with 1 tsp. salt and ½ tsp. sugar, add potatoes, carrots, beans and peas. Boil for about 5 minutes till cooked but firm. 
  2. Strain, reserving the liquid for the gravy. Grind all the ingredients of the dry masala together and keep aside. Heat 1 tbsp. of butter in a pan on slow flame, keeping aside 2 tsp. of freshly ground dry masala, add the rest of the masala.
  3. Immediately add the vegetables and toss the boiled vegetables in masala for 2-3 minutes on medium flame. Remove from heat, add salt to taste. Cool vegetables. On a toothpick, pass a piece of carrot, then French beans horizontally, then a cube of potato and top with 2 green peas. Keep aside. 
  4. For the curry, grind ginger, onion and tomatoes together to a paste. Heat oil, add onion-tomato paste, cook stirring till dry and oil separates. Add 2 tsp. of freshly ground dry masala, amchoor and garam masala.
  5. Cook for 2 minutes and add liquid of the boiled vegetables to get a curry. Boil and simmer on low heat for 10-12 minutes. Add salt to taste. Serve hot.