In a kadai, pour sufficient water and put ½ cup of potato, ½ cup of carrot, and ½ cup of French beans, all peeled and diced into small pieces. Let them boil over a high flame for a couple of minutes. Then, add ½ cup of small florets of a cauliflower. When all these vegetables are 80% cooked, transfer them to a bowl of cold water and keep it aside.

Now, heat 2 tbsp of cooking oil in a pan over a medium flame and put 1 tsp of cumin seeds (jeera) and 2 green chilies (slit longitudinally) in it when hot. Stir and fry them for about half a minute or so. Then, put 1 large onion (finely chopped) to it and fry it until it turns brown.

Now, put 1 tbsp of ginger-garlic paste in it and fry them until the raw smell is gone.

Then, add 1 cup of tomato puree (2 large tomatoes) to it and mix nicely. Now, add salt to taste, followed by ½ tsp of turmeric powder, 1 tbsp of red chili powder, 1 tsp of cumin powder, and 1 tsp of coriander powder. Mix them all very nicely. Let it cook for a minute. At this stage, add 2 tsp of cashew paste to it and mix nicely. Let the masala cook until the oil separates.

Now, add 1 cup of water to it. Stir and let it come to a boil.

Add the boiled vegetables at this point. Mix and let it cook for a couple of minutes.

Now, add ¼ cup of fresh green peas to it. Mix nicely and cook it for another minute before adding ½ tsp of garam masala powder to it. Give it a nice mix.

Finally, add 1 tbsp of ghee or clarified butter, 1 tbsp of cream, and 2 tbsp of chopped coriander leaves to it. Give it a nice final mix and let it cook until the oil floats.

Your tasty homemade mixed vegetable curry is ready now to serve. Transfer it onto a serving bowl, garnish it with some cream and chopped coriander leaves and enjoy it hot with roti, paratha, or steamed rice.