VEGETABLE KORMA

Ingredients

1/2 cup shelled peas
1/2 cup cauliflower florets washed and drained
2 small carrots - cut into small cubes (I grated them, as the kids cannot separate it:)
4-5 french beans - cut in to 1/2" diagonal pieces
1/3 cup potato cut into cubes
2 onions - chopped finely
2 green chillies
4 tbsp oil
1/4 tsp turmeric powder
1/2 tsp garam masala
2 tsp salt

(CASHEW-CURD PASTE)

4 tsp poppy seeds - soaked in warm water for 30 minutes and drained
3/4 cup curd
2 tbsp cashew nuts
2 tbsp grated coconut(fresh or desiccated)
2 whole dry red chillies
1/2" piece ginger
3-4 flakes garlic
2 tsp coriander seeds,
seeds of 2-3 green cardamom

Garnish
Chopped fresh coriander and mint leaves

Preparation
Soak poppy seeds, cashew nuts, coconut, red chillies, ginger, garlic, coriander seeds  and green cardamom in little water. Keep aside for 15 minutes.
Drain and grind together to a paste along with curd.  Keep aside.
Parboil the vegetables in very little water.
Heat 4 tbsp oil in a pan.  Add chopped onion and  cook till onions turns golden.  Add the turmeric powder,  prepared cashew-curd paste.  Cook on low heat for 3-4 minutes.
Add beans, cauliflower, potato, peas and carrots.  Stir for 2 minutes
Add 1 cup of water or enough to get a thick gravy. Bring to boil.
Add garam masala and salt.  Simmer for 5 minutes
Boil for 1 minute. Garnish and serve hot.