Blend ¼ cup of grated fresh coconut, 12 cashews, 1 teaspoon of fennel seeds, 1 tablespoon of roasted chana dal, and 6 tablespoons of water to a smooth paste.
Heat 2 tablespoons of oil in a pot. Add 1 small bay leaf, ½ teaspoon of cumin seeds, 2 green cardamoms, and 3 cloves, and let them sizzle. Fry 1 cup of finely chopped onion until translucent and pink.
Stir in ¾ tablespoon of ginger-garlic paste, then add ¾ cup of chopped tomato and cook until soft.
Add ¼ teaspoon of turmeric, 1 teaspoon of red chili powder, 1¼ teaspoons of garam masala, and 2 tablespoons of chopped cilantro. Sauté for 2-3 minutes, until fragrant.
Stir in the paste. Add 1 cup of potato, ¾ cup of carrot, and ¾ cup of green beans, cut into ½in / 1cm pieces, with ¾ cup of green peas and ¾ cup of cauliflower florets.
Pour in 1¾ cups of water, just enough to cover the vegetables, add ¾ teaspoon of salt, and simmer until the vegetables are tender.
