Recipe Cook Time
Chop the beans.
Heat the clarified butter and add the cumin seeds and asafoetida.
When the seeds splutter, add the ginger and sauté till a light brown.
Add the yoghurt a little at a time, stirring vigorously till blended.
After all the yoghurt has been added, stir-fry till the fat separates.
Add the coriander powder, turmeric, garam masala, salt and chilli powder.
Mix well and add the greens. Stir-fry over high heat till a little glossy.
Lower the heat, cover and cook till tender, stirring a few times to avoid scorching. Takes about 15 minutes.
Serve hot, garnished with chopped coriander leaves.