Ingredients:
Potatoes – 250 gms, boiled, halved
Cauliflower Florets – 250 gms, steam cooked
Beans – 250 gms
Almonds – few, toasted, for garnish
For the Lemon Glaze:
Butter – 1/2 tblsp
Garlic Paste – 1/4 tsp
Sugar – 1 tsp
Ginger Paste – 1/4 tsp
Coriander Paste – 1/4 tsp
Corn Flour – 1 tblsp
Water – 150 ml
Lemon Juice – 1 tblsp
Method:
1. Heat 1/4 tsp butter in a pan.
2. Add the beans and saute well.
3. Remove and keep aside.
4. Add the remaining butter to the pan.
5. Add ginger paste, garlic paste, sugar and coriander paste.
6. Stir well and add the vegetables.
7. Add corn flour to water and mix well.
8. Pour this into the pan and add lemon juice.
9. Sprinkle salt and cook for a few minutes or until the gravy has thickened.
10. Garnish with almonds.
11. Serve with rice or roti.
