Mixed Vegetable Korma

Wash your hands with soap and water for at least 20 seconds. Rinse the fresh vegetables and ginger under running water, scrubbing the potatoes and carrots with a produce brush. Remove damaged areas and pat dry. Peel the potatoes and carrots; cut the potatoes into 1/2-inch cubes and the carrots into 1/4-inch-thick half-moons. Cut the cauliflower into approximately 1 1/2-inch florets. Trim the green beans and cut them into 1-inch lengths. Prepare the onion, ginger, and garlic as listed.

Whisk the yogurt and heavy cream together in the bowl until smooth. Keep refrigerated while you begin cooking.

Heat the vegetable oil in the saucepan over medium heat. Add the onion and cook for 7–9 minutes, stirring frequently, until soft and lightly golden. Add the ginger and garlic and cook for 1 minute, stirring.

Reduce the heat to medium-low. Add the ground coriander, cumin, and turmeric, and stir for 30 seconds, just until fragrant. Immediately add the potatoes, carrots, salt, and 1 cup water. Stir well, scraping the bottom of the pan.

Bring to a gentle simmer over medium heat. Cover, reduce the heat to low, and cook for 10 minutes, stirring once. The potatoes should be partly tender but still firm in the center.

Add the cauliflower and green beans, folding them into the sauce. Cover and simmer gently for 8–10 minutes, stirring once, until the potatoes are tender and the cauliflower is just tender when pierced with a knife.

Stir in the frozen peas. Simmer uncovered for 4–5 minutes, until the peas are cooked through, following any longer cooking time specified on their package. The liquid should be slightly reduced but still loose enough to coat the vegetables.

Turn the heat off and let the bubbling subside for 1 minute. Retrieve the yogurt mixture and gradually whisk about 1/4 cup of hot cooking liquid from the saucepan into it. Gently stir the warmed yogurt mixture into the vegetables in three additions.

Add the ground garam masala. Return the saucepan to the lowest heat and warm gently for 2–3 minutes, stirring carefully, until the sauce is hot throughout. Do not let it boil. Serve hot.