VEGETABLES:

2 c. snap beans
1 sm. cauliflower
4 med. potatoes
2 c. sliced carrots
1 c. peas
6 tbsp. vegetable oil
2 c. chopped onion
4 med. tomatoes

MASALA PASTE:

2 tbsp. poppy seeds
3 tbsp. dry grated coconut
1 tbsp. whole coriander seeds
1 tbsp. cumin seeds
1 tsp. cinnamon
1/4 tsp. ground cloves
6 whole cardamom pods
12 almonds or cashews or 1/4 c. peanuts
10 peppercorns
2 tsp. ground turmeric
1 c. chopped onions
8 cloves garlic
1-4 green chilies
1 1/2 inch fresh ginger
1-2 tsp. cayenne pepper
2 tsp. salt
4 c. water
2 tbsp. lemon juice

Cut snap beans into 1 inch pieces. Separate cauliflower into small pieces. Cut potatoes into 1-inch cubes and par boil; add to carrots and peas and boil in large pot until almost tender. Drain and keep the liquid.

Heat the oil in a heavy bottomed pot. Add the chopped onions and cook until transparent. Add the tomatoes and cook for 3 minutes. Blend all the Masala paste ingredients in a blender for 3 minutes until smooth.