Start your preparations by washing the beans and the bell pepper. Cut both vegetables in small pieces, cutting out and throwing away the inside of the bell pepper.

Heat up the oil in a wok. When it is hot, add cumin seeds, coriander and garam masala into the oil and stir. Don’t let the spices burn but roast them well so that they can develop their nice aroma.

Add the beans into the wok and stir well, so that the spices get mixed into them. Cover the wok with a lid for the next five minutes and let the beans get cooked at medium heat. After five minutes, lift the lid and stir well. Cover it again for another five minutes.

In the meantime you can put the tomatoes with plenty of water into a pot and bring the water to a boil. When the tomatoes have been boiling for two or three minutes, their skin will start to crack open. Once this is happening, pour the water out, wash them quickly with cold water and, once they are cool enough, peel off their skin.

When the beans have been cooking for altogether ten minutes, you can add the bell pepper, stir it well and this time let it cook while being open for another five minutes.

Now you take the tomatoes, put them into your blender and add the yoghurt as well. Blend both to a nice puree.

In the next step, you add this puree to the vegetables and let it all get hot together once more. Add some salt, stir and mix it all and the only thing is left is to decorate it! Wash the coriander, pick off the leaves and spread them on top of your dish.

Ready! Enjoy your meal!