Indian Vegetable Korma

Serves:

• 1/4 cup butter
• 2 medium onions, peeled
• 2 large garlic cloves, peeled and finely chopped
• 1 1 1/2 inch piece of ginger, peeled and grated
• 1 tablespoon ground Indian coriander
• 1 teaspoon ground Indian cumin
• 1 teaspoon ground turmeric
• 3/4 teaspoon ground Indian cardamom
• 1 2-inch cinnamon stick
• 2/3 cup water
• 1/4 pound green beans, cut into 1/2-inch pieces
• 1 long Japanese eggplant, coarsely chopped
• 1 1/2 cup sliced mushrooms
• 1 large boiling potato, peeled and cut into 1-inch cubes
• 1/2 cup heavy cream
• 1/2 cup plain yogurt
• 1 teaspoon garam masala
• salt and pepper to taste
• handful of fresh cilantro (also called fresh coriander) for garnish