Beans Masala Gravy

1: To prep the beans, cut the ends off first. If the beans are older/dry, you can peel off the fibers from the ends too. Then hold a few beans in a bunch and chop them to around 1-inch length.

2: In a pan, add peanuts and saute on low heat for 2-3 minutes.

3: Then add the white sesame seeds, green cardamom, black peppercorn, clove and cinnamon. Continue to cook for 3 minutes on low heat, until everything is crisp and aromatic.

4: Grind it into a powder.

5: Add curd and coriander stems, and grind to form a paste. Set this aside.

6: In a pan, heat oil and add the beans. Fry on high heat for 2-3 minutes, then remove the beans and set aside.

7: Add oil to the same pan and add cumin seeds, garlic and green chilli. Saute until the garlic turns light golden brown.

8: Add the onion and saute until it turns golden brown.

9: Add ginger garlic paste, tomato, salt and all the masala powders. Saute until the tomato starts to soften, 3-4 minutes.

10: Add the prepared masala paste, mix well and cook for 3 minutes.

11: Add the beans and mix well. Add water, cover and cook on low heat for 5 minutes, or until the beans are cooked to your liking.

12: Add garam masala powder and coriander leaves. Stir and turn off the heat.