Roast the dry spices - coriander seeds, poppy seeds, cinnamon, cloves and red chilies - in a saucepan on low heat until the poppy seeds just begin to brown. Don’t walk away while the spices are roasting because the poppy seeds and coriander seeds burn quickly. Turn off the heat and let cool for 5 minutes.

Transfer the cooled roasted spices, grated fresh coconut, ginger, and onions to the blender and grind to a smooth paste, adding water as needed.

Prep all the vegetables and have them ready in separate bowls.

In a deep saucepan, heat 1.5 tbsp of oil until it begins to shimmer. Add the spice paste and cook for 4-5 minutes while stirring. This ensures the onions lose their raw taste.

Next add chopped potatoes and stir for a couple minutes.

Next add carrots and green beans and stir for a couple minutes.

Next add tomatoes, spinach, green peas, and cabbage. Stir for a couple minutes.

Add salt to taste, then cover the pan and lower the fire to a medium-low and continue to cook until the vegetables are fork tender. Stir every minute to avoid anything from sticking to the bottom of the pan. Add a little water if needed and lower the heat if the vegetables seem to stick to the bottom of the pan.

It could take 10-15 minutes for all the vegetables to be cooked through. Be patient and make sure you check the potatoes, carrots and green beans for doneness.

Cover the pan once again and cook for another 2-3 minutes. Adjust the salt again. You can add a final splash of water at this stage and cook for 30 seconds if the mixture is very thick. You are looking for a stew like consistency. Turn the heat off.

Serve Vegetable Korma with basmati rice, a simple jeera pulao, rotis, naan, or pooris as a main course.