Step 1: Prepare the Vegetables

Start by preparing all the vegetables. Chop cauliflower into florets (0:04), green chilies (0:45), trim and chop green beans into small pieces (1:20), slice onions (1:34), chop carrots into sticks (1:46), and chop potatoes into cubes (1:52). Set them aside.

Step 2: Boil the Vegetables

Place a large pot on a wood-fired stove and add water (2:00). Once the water is boiling, add chopped carrots (2:09), green beans (2:14), potatoes (2:19), and green peas (2:23). Stir the vegetables and cover the pot (2:28). Boil until tender but still firm, approximately 10-15 minutes. Drain the boiled vegetables and set aside (3:08).

Step 3: Fry Onions

Place a large wok on the wood-fired stove and add cooking oil (2:43). Once the oil is hot, add sliced onions (2:49). Fry the onions until they turn golden brown and crispy (2:59). Remove half of the fried onions from the wok and set aside for later use (3:30).

Step 4: Marinate Boiled Vegetables

Transfer the drained boiled vegetables to a large tray (3:46). Add ginger paste (3:55), garlic paste (4:07), and green chili paste (4:07) to the vegetables. Sprinkle Deggi Mirch (4:12) and salt (4:20) over the vegetables. Add yogurt (4:25). Mix all ingredients thoroughly by hand until the vegetables are evenly coated (4:46).

Step 5: Prepare Gravy Paste

In a blender, combine the reserved fried onions (5:00), ginger paste (5:05), garlic paste (5:10), green chili paste (5:15), yogurt (5:20), Deggi Mirch (5:25), salt (5:30), cumin powder (5:35), coriander powder (5:40), and turmeric powder (5:48). Blend until a smooth, thick paste is formed (5:54).

Step 6: Cook the Gravy

Place the large wok back on the stove with the remaining oil/ghee (5:57). Add ghee to the wok (6:00). Add whole spices (cumin seeds, cardamom, cinnamon, cloves, star anise, bay leaf, black peppercorns, dried red chilies) to the hot ghee (6:08). Add the green chili paste (if any remaining) and sauté for a minute (6:12). Pour the blended yogurt-spice paste into the wok (6:19). Cook the gravy, stirring continuously, until the oil separates and the gravy thickens, approximately 10-15 minutes (6:24).

Step 7: Combine Vegetables and Gravy

Add the marinated boiled vegetables to the cooked gravy in the wok (6:36). Stir well to ensure all vegetables are coated with the gravy (6:40). Add the remaining roasted onions (7:07). Add water to adjust the consistency of the curry as desired (7:13). Continue cooking for 15-20 minutes, stirring occasionally, until the vegetables are fully cooked and flavors are well combined (7:17).

Step 8: Finish and Garnish

Add Jaifal (nutmeg) powder (7:27) and Keora water (7:37) for aroma. Stir in cashews (7:51). Garnish with fresh chopped coriander leaves (7:57).

Step 9: Serve Hot

Serve the delicious mixed vegetable curry hot with rice or bread.

• Adjust spice levels to your preference by adding more or less green chilies and Deggi Mirch.

• Ensure vegetables are not overcooked during boiling to maintain their texture and nutritional value.

• Frying onions until golden brown adds a significant depth of flavor to the curry.

• Use fresh ingredients for the best taste and aroma in your curry.

• Add paneer (Indian cheese) or tofu cubes for extra protein and a different texture.

• Include other seasonal vegetables like bell peppers, mushrooms, or zucchini to diversify the flavor profile.

• Make it vegan by replacing ghee with vegetable oil and yogurt with coconut milk or a plant-based cream.