Vegetable korma

Put a pot of water on to boil.

Cube the potatoes, roll cut the carrots, and leave the cauliflower in bigger chunks.

Mince the green chili, a quarter onion and the tomato for the aromatic base.

Salt the boiling water with a large pinch, add the vegetables and par cook a couple of minutes until tender with some colour, not mushy.

Grind mustard seed and cumin seed in a mortar and pestle; add the garlic and ginger and pound to a smooth paste.

Drain the vegetables.

Heat the oil in a pan over medium heat; saute the chili, onion and tomato 1 to 2 minutes until lightly brown and translucent.

Add the ginger garlic spice paste, Kashmiri chili powder and turmeric; cook 1 to 2 minutes.

Stir in the coconut cream and yogurt and cook to develop flavour; thin with water by feel.

Add the vegetables and the frozen peas and simmer 10 to 15 minutes.

If too thin, add a spoonful of yogurt or more coconut cream, or cook longer to evaporate water; it thickens as it cools.

Taste and salt.

Serve topped with cilantro, with rice or a flatbread.