Start by washing all the vegetables thoroughly. Peel the potatoes and cut them in small to medium pieces. Cut off the stem of the cauliflower and cut it into separate small florets. Cut out the seeds of the bell pepper and cut it into pieces of medium size. Cut off the sides of the carrots, peel them if you feel it is necessary and cut them into small pieces. Peel the green peas if they are in their hulls.

Heat up the oil in a deep pan or wok. Once it is hot, add cumin, coriander powder, garam masala, turmeric and ginger powder while you stir to keep them from burning. Let the spices develop their aroma and before they burn, add the cauliflower, potatoes and carrots into the pan or wok. Spread salt on top, mix it well and place a lid on top. Let it cook on medium heat.

After five minutes you can open the lid, stir thoroughly and place the lid back on for another five minutes. After this time, when the potatoes are half cooked, add sweet corn, green peas and bell pepper. Stir well and place the lid back onto the pot.

You can now prepare a puree out of the tomatoes. Heat up some water in a pot. When it is boiling, add the tomatoes and keep them in the water just for a minute or two until their skin starts cracking. Take them out and peel the skin off, which won’t be difficult now. Place the tomatoes in a blender and thus make puree out of them.

This process will take you about five minutes which is about the time that the potatoes and cauliflower need to get completely soft. Once they are, you can add the tomatoes into the wok. Stir and let them get hot. Finally you add cream, mix, let the cream get warm in the mixture and then you are done!

Enjoy a royal mixed vegetable dish!