Rinse and chop the green beans and carrots to 3 inch pieces. Chop the cauliflower and bell pepper to bite size pieces. Chop the potatoes to 4 to 5 inch cubes. Rinse and slit the serrano pepper but keep it intact.
When you are ready to cook in a large, heavy-bottom skillet/pot, heat oil over high heat.
Add in cumin seeds and black cardamom pod.
When the cumin seeds splutter add in cashew nuts and stir. Saute for about 30 seconds and then add in onions and stir.
Add in salt and stir. Furthermore add in tomato puree and stir well. Next add in Kashmiri Chili powder, ground turmeric, ground cumin, and stir. Further add in ground coriander and ground fennel and stir.
Add in the mixed vegetables and stir. Let it saute for a minute to 2 minutes. Next add in 1 cup water, stir, add in serrano pepper, ginger garlic paste and stir.
Furthermore cover with a lid and cook on low heat for 10 -15 minutes or until the veggies are cooked. Finally add in Kasuri methi, and cilantro. Turn off heat and serve with a side of rice or roti.
The whole spices (cardamom pod) can be discarded, they don't need to be consumed).
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