by Tarla Dalal
Added to 46 cookbooks
This recipe has been viewed 30768 times
Carrot, a storehouse of vitamin A, combines beautifully with French beans in this simple subzi. Peanuts are used in minor quantities to not only add crunch but also vitamin B3 to this subzi, making it delectable and nutritious.
- Heat a non-stick kadhai on a medium flame and when hot, add the cumin seeds and onions and dry roast till the onions turn golden brown.
- Lower the flame, add the chilli powder, turmeric powder, garam masala and cook while stirring continuously for 1 minute. Sprinkle a little water if the masalas start burning.
- Add the french beans, carrot, ½ cup of water and salt, close the lid and cook till the vegetables are tender.
- Add the peanuts, mix well and continue cooking for 2 more minutes.
- Serve hot.
Nutrient values (Abbrv) per serving
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