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1
Roast poppy seeds in a dry skillet for about a minute and put aside.
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2
Peel and chop all the vegetables, ginger and garlic.
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3
Heat the oil and butter in a heavy pan. When the fat is hot, add the mustard seeds and the urad dal. When the mustard seeds start to pop and turn grey (which happens quickly), add the cinnamon stick, cloves, half the cumin seeds and half the chopped ginger. Cook over moderate heat until the ginger begin to brown. Add the, potatoes, carrots and turmeric . Stir to coat the vegetables with the turmeric. Cook over medium heat for about 10 minutes, stirring very frequently to be sure nothing burns or sticks.
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4
Meanwhile, put the yogurt in a bowl and add ground nuts, half of the salt, the rest of the cumin seeds, the garam masala all the chopped garlic, the red chili flakes and the rest of the chopped ginger, and mix until well-blended.
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5
When the potatoes have begun to soften and take on a nice color and crust, add the cauliflower, green beans and the rest of the salt to the pot. Pour the yogurt mixture over the vegetables and blend them all well. Cover the pot and cook for 15 minutes over medium heat. Add the frozen peas and cook 5 more minutes.
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6
Make sure the potatoes are tender, and then turn off the heat, garnish with the chopped cilantro, and serve with white rice.
