Veg kadai

Dry roast coriander seeds, cumin seeds, a few black peppercorns and a seeded dry red chilli on medium-low heat, stirring continuously, just until fragrant; too brown turns them bitter.

Tip into a bowl, cool, and grind coarsely in a spice grinder or mortar and pestle.

Heat 2 tbsp oil on medium-high and fry the broccoli until it brightens and starts to soften.

Add the red bell pepper and a sprinkle of salt and fry on fairly high heat 2 to 3 minutes, keeping a crunch.

Add the onion petals, stir briefly so the vegetables keep their colour, and set aside in a bowl.

Add 3 tbsp more oil; stir the carrots on medium-high about two minutes.

Add the potato and stir about three minutes.

Add the cauliflower with a sprinkle of salt and a pinch of turmeric and stir on medium-high about five minutes; set aside in a bowl.

In the remaining oil, fry a teaspoon of cumin seeds 2 seconds on low heat, then the finely chopped onions with a sprinkle of salt on medium heat until pale golden, not too brown.

Lower the heat, add a splash of water, then turmeric powder and red chilli powder; fry on low heat for a minute.

Add a teaspoon of grated ginger and two teaspoons of grated garlic and fry two minutes on medium-low.

Add half a cup of canned crushed tomatoes and fry on medium heat until most of the moisture dries to a thick paste, about five minutes or more for fresh tomatoes.

Return the carrots, potatoes and cauliflower with their bowl juices and stir on medium-high.

Add salt and about 3/4 cup hot water, bring to a boil, then cover on low heat 8 to 10 minutes until almost tender, not mushy.

Add the frozen green beans, the spice blend, 1/2 tsp garam masala and 1/2 tsp crushed kasuri methi; taste and adjust.

Add a little sugar if sour, and 1/4 cup hot water if dry.

Stir in 4 tbsp cooking cream and the fried broccoli, peppers and onion; serve with rice, roti or naan.