Recipe - Sabra Salad (Prickly Pear Salad)

7 ounce Fresh thin green beans;
trimmed and cut
; into pieces
7 ounce Baby carrots; peeled and
left
; whole or cut into
; pieces
7 ounce Old potatoes; not floury
ones,
; peeled and cut into
; 1 inch cubes
1 ounce Ghee or unsalted butter
1 teaspoon Shahi jeera; (royal cumin)
4 Green cardamom pods
1 md Onion; finely chopped
6 Garlic cloves; peeled and
crushed
1 1 inch piece fresh root
ginger; peeled and finely
; grated
1 tablespoon Dhannajeera powder
One half teaspoon Ground turmeric
One half teaspoon Chilli powder
1 teaspoon Balti garam masala
5 ounce Canned chopped tomatoes
including the
; juice
1 teaspoon Salt
One half teaspoon Dried mint
One fourth pt Warm water
3 Floz single cream

Put 15floz of water into a karahi (Balti pan) or saucepan and bring to the
boil. Add the beans, bring back to boil and cook for 2 minutes. Add the
carrots and potatoes and bring back to the boil. Cover the pan with a lid
or a piece of foil and simmer for 5 minutes. Remove the vegetables with a
slotted spoon and spread out on a large plate to prevent further cooking.
Reserve the cooking liquid.

Preheat the karahi over a medium heat for a few seconds and add the ghee or
butter. As soon as the fat melts, add the shahi jeera and cardamom and fry
for 15 seconds.

Add the onion, garlic and ginger and stirfry for 34 minutes, or until the
onion is soft. Reduce the heat to low and add the dhannajeera powder,
turmeric, chilli powder and half the garam masala. Stirfry for 1 minute.

Add the tomatoes, increase the heat to medium and stirfry for 2 minutes.
Add the cooked vegetables, reserved liquid, salt, mint and warm water.
Bring to the boil and simmer for 23 minutes uncovered.

Pour in the cream, sprinkle with the remaining garam masala and simmer for
2 minutes. Serve at once.

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