Indian Vegetable Korma

In a large heavy skillet or flameproof casserole, melt the butter, add the onions, and cook over medium-low heat, stirring occasionally, until soft and golden, about 10 minutes. Add the garlic and ginger and cook for 2 minutes. Working quickly, stir in the coriander, cumin, turmeric, cardamom, and cinnamon stick. Cook, stirring constantly, for 30 seconds.

Stir in the water and green beans, bring to a simmer, and cook, covered, over low heat for 5 minutes. Add the eggplant, mushrooms, and potato and cook, covered, until the vegetables are tender but not mushy, about 15 minutes. During the cooking, add a little more water if the mixture seems too dry. With a slotted spoon, transfer the vegetables to a heated serving dish and cover with foil to keep warm.

Reduce the cooking liquid slightly. Stir in the cream, yogurt, garam masala, and salt and pepper, and heat the sauce gently without letting it come to a boil. Pour over the vegetables and mix in thoroughly.

Garnish with coriander sprigs and serve with basmati rice and poppadums (crisp Indian flatbreads made with lentil flour).