BEAN PANEER IN WHITE GRAVY

Ingredients

10 French beans, strung
10-12 long firm ladies fingers
1 tbsp. coriander leaves finely chopped
1 tsp. gram flour or plain flour
15 cashews whole
1/2 cup fresh cream
1/2 cup fresh curds
1/2 cup coconut grated
2 tbsp. cashews broken
2 green chillies deseeded, chopped
4-5 flakes garlic, peeled
3-4 peppercorns
1" stick cinnamon
2 cloves
1/2 tsp. mustard seeds
2 tbsp. ghee
1 tbsp. butter
salt to taste

Method
Slice okra into two lengthwise. Cut into finger sized lengths. Sprinkle some salt,
gram flour, mix and keep aside for 10 minutes.
Cut french beans into finger sized oblique pieces. Grind broken cashews, coconut,
chillies, garlic to a fine paste.
Heat ghee in a heavy pan, fry whole cashews till golden, drain, keep aside. Add
french beans, fry till tender, drain, add to cashews.
Add okra, fry to a crisp green, drain, add to cashes. Add ground paste to remaining
ghee, stir fry and cook for 2-3 minutes.
Add curds, stir continuously and cook till whiteness of curds disappears. Add salt,
fresh cream, chopped coriander, stir well.
Add fried veggies and cashews, mix gently. Transfer to serving dish.
Heat butter in a small pan, add whole spices and mustards seeds.
Allow to splutter, pour over vegetables. Serve fresh and hot.