4 T butter
2 sweet onions, sliced
2 garlic cloves, crushed
1 inched piece of fresh ginger root, grated
1 t ground cumin
1 t ground corander
6 cardamom pods (if you've got 'em)
2-inch cinnamon stick
1 t turmeric
1 jalapeno, seeded and finely chopped
1 potato, peeled and cut into cubes
1 eggplant, chopped (I like to peel it too)
1 zucchini, chopped
2 medium carrots, chopped
1 C green beans, cut into 1-inch lengths
1/2 C plain yogurt
2/3 C milk
1 t garam masala
salt and pepper to taste
splash of lemon or lime is nice too
1Melt the butter in a heavy saucepan. Add the onions and cook for 5 minutes, until soft. Add the garlic and giner and cook for 2 minutes, then stir in the cumin, coriander, cardamom, cinnamon, turmeric, and jalapeno. Cooke, stirring for 30 seconds.
2 Add the potato, eggplant, carrot, and zucchini and about 1 C water. Cover the pan, bring to a boil, then lower the heat and simmer for 15 minutes. Add the green beans and cook, uncovered, for 5 minutes.
3 With a slotted spoon, remove the vegetables to a warmed serving dish and keep hot. Allow the cooking liquid to bubble up until it reduces a little. Season with salt and pepper, then stir in the yogurt, milk, and garam masala. Pour the sauce over the vegetables. Serve over rice or with pita bread.