8 tbsp sunflower oil
4 cloves of garlic, crushed
4cm (2in) stick of ginger, grated
4 medium onions, chopped
6 cardamoms
3 cloves
½ tsp salt
1tsp tumeric powder
4 tomatoes, chopped
50g (2oz) cream cheese/paneer
the flesh of half a coconut, grated
8-10 green chillies, de-seeded and
sliced lengthwise
12 green beans
2 potatoes, cut into thin sticks
½ cauliflower, chopped into small florets
For the saffron rice:
1 handful mint leaves, chopped
1 handful coriander leaves, chopped
2 tsp cinnamon
1 lime cut into quarters
For the saffron rice
240g (8oz) Tilda Pure Basmati rice
1 tbsp cooking oil
1 tsp mustard seeds
1-2 green chillies, de-seeded and chopped
1-2 red chillies, de-seeded and chopped
1 tsp chana daal (yellow split peas)
2 tbsp peanuts
1 pinch of turmeric powder
the juice of 1 lemon
10 saffron strands, soaked in 2 tbsp hot water
1 handful coriander leaves
1 tsp fenugreek seeds, dry roasted and powdered