1Chop french beans, carrots, potatoes and cualiflower into bite-sized pieces and
cook along with peas, drain and keep aside.
2.Grind onions, coconut, chillies, poppy seeds, garlic, turmeric and ginger into a smooth paste and keep aside.
3.Heat a thick bottomed saucepan, add the
paste and cook for a couple of minutes in ghee; add garam masala and cook for a further 2 minutes; then add the vegetables (vide 1) and 1/4 litre of water. Bring to a boil and cook for a couple of minutes
4.Add curd, cream, sugar and salt (to taste), stir well and shut off the flame after 3 minutes and serve. If necessary, dilute the curry with 25 ml or 50 ml of water.
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