Green beans in Chowgra


vegetables cooked with ground spices and creamed coconut


100 gms green beans, chopped
100 gms peas (frozen will do)
100 gms carrots, diced
100 gms potato, diced
50 gms cauliflower, floreted
50 gms green peppers (diced)
200 gms onions, finely chopped
3 green cardamom
2 dry bay leaves
2 inch piece of cinnamon
2 cloves
Half a tsp cumin seeds
1 tbsp ginger garlic paste
Quarter of a tsp ground turmeric
1 tsp. chilli powder
Half a tsp ground garam masala
2 tbsp tomato purée
1 tomato, finely chopped
3 tbsp thick creamed coconut
1 tbsp fresh coriander, chopped
100ml warm water
salt to taste (approx. 1 tsp)
3 tbsp oil


  • 1. Heat oil in a non stick pan
  • 2. On low-medium heat add the whole spices (cardamom, bay leaves, cinnamon, cloves and cumin seeds) Sauté for a few mins until fragrant
  • 3. Add chopped onions, fry until light brown
  • 4. Add ginger garlic paste, sauté for a few mins until cooked
  • 5. Add turmeric and sauté for a min
  • 6. Add tomato purée and chopped tomato, mix well
  • 7. Cover and cook on for 5 mins low heat until the oil separates
  • 8. Add chili powder, salt and vegetables
  • 9. Sauté on medium heat until the vegetables are well coated with the spiced mixture
  • 10. Add water and bring to a boil. Cover and cook on low heat for about 12-15 mins until the vegetables are cooked
  • 11. Add the creamed coconut and garam masala
  • 12. Mix well and simmer for a couple of mins
  • 13. Add chopped coriander, stir lightly


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Shortlisted for the Great British Food Awards 2019
Deliciously Yorkshire Taste Awards 2019