Serving - 4

More than 40 mins


  • 3 medium carrots, peeled and cut into diamonds
  • 2 medium potatoes, peeled and cut into 1 inch pieces
  • ¾ cup cauliflower florets
  • 12-15 French beans, cut into 1 inch pieces
  • 2 tbsps oil
  • 1 tsp cumin seeds
  • 3 medium onions, sliced
  • 1 tbsp garlic paste
  • ½ tbsp ginger paste
  • ¾ cup coconut-cashew nuts-green chillies paste
  • ¼ tsp turmeric powder
  • ¾ cup Rainbow Evaporated Milk
  • ½ tsp garam masala powder
  • Fresh coriander sprig for garnish


  • Heat oil in a large clay pot, add cumin seeds and let them change colour.
  • Boil carrots and potatoes in sufficient water in another clay pot.
  • Add onions to the hot oil and sauté, stirring occasionally, till golden brown.
  • Add garlic paste and ginger paste and mix well. Sauté, stirring continuously, for 1-2 minutes.
  • Add coconut-cashew nut-green chilli paste, mix well. Add turmeric powder and mix; continue to sauté for 1-2 minutes.
  • Drain and add the boiled carrots and potatoes to the masala and mix well. Add cauliflower florets and beans and mix well. Cook for 4-5 minutes, stirring occasionally.
  • Add salt and Rainbow Evaporated Milk and mix well.
  • Add garam masala powder and mix. Cook for 1 minute and take the clay pot off the heat. Transfer into a serving bowl.
  • Garnish with coriander sprig and serve hot.

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