Step 1

Heat oil or ghee in a heavy bottomed vessel. Add cardamoms, cloves and cinnamon and saute for a few seconds. Add sliced onions, grated ginger and green chillies and saute for 3 mts. Do not brown them.

Step 2

Add the cubed potatoes, carrots, french beans and salt. Saute for 4 mts. Add 1/2 cup water and cover and cook for 6 mts.

Step 3

Add the think coconut milk and continue to cook on low-medium flame till the vegetables are almost cooked. Mash a few potato cubes to thicken the gravy.

Step 4

Adjust salt, crushed black peppercorns, cashew nut paste, thick coconut milk and curry leaves. Simmer without lid for 3-4 mts and turn off flame.