Chope french bean to small pieces. Make seperate pastes of onion, tomato and cashew nuts. Keep aside.
In a pot of boiling water, cook the chopped french beans till almost done. Drain and cool immediately under running cold water retain the fresh green color of the beans. Keep aside.
Heat oil in a deep frying pan. When the oil is hot, slip in the Bay Leaf. Now add the onion paste. Keep stirring the paste till it starts to turn pink. Now add the Ginger Garlic paste and stir till the paste turns light brown. Add the tomato paste and cook. Keep stirring so that the paste does not stick to the bottom of the pan. When the tomato paste is well cooked and the oil starts to leave the sides of the pan, add the Garam Masala Powder, Red Chilli Powder and Turmuric powder. Stir for a minute and add the cashewnut paste and the coconut milk. Keep stirring and cook for another minute or till the paste is well cooked, and starts to leave oil. Add the cooked french beans and stir thouroughly. Cook the French beans in the masala for 3 minutes, stirring in between. Add a little water if the curry starts to stick to the bottom of the pan. When the masala seems to permeate the french beans, add 1 cup of water and boil for a minute. Add salt to taste and mix well.
Serve hot with Chapati, Paratha, Naan or Rice.
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