First, wash and chop the vegetables.

Soak the poppy seeds and cashews in water.

After 15 minutes, blend the poppy seeds, cashews, raw coconut, 2 green chilies, 4 to 5 curry leaves, and water as needed into a smooth paste.

Steam the vegetables in a colander for 10 to 15 minutes, stirring occasionally to ensure even steaming. Check the potatoes by pressing them; once they appear translucent, turn off the heat.

Heat oil in a pan over medium heat. Add bay leaf, green cardamom, crushed black pepper, fennel seeds, star anise, and 8 to 10 curry leaves. Sauté, then add the onions and sauté for 2 to 3 minutes.

Once the onions turn brown, add the ginger-garlic paste and sauté with the onions to remove the raw smell. Add tomatoes and salt, cover, and cook for 2 to 3 minutes.

Once the tomatoes are cooked, add all the spices: turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well and sauté the spices on low heat for 8 to 10 seconds.

Add the prepared paste, mix well, cover, and cook for 1 to 2 minutes. Uncover, add a little water, and cook for another 2 to 3 minutes.

Once the spices are cooked, add 2 cups of water and increase the heat. Once the water boils, add the steamed vegetables and mix well. Cover and cook on low heat for 10 to 12 minutes, stirring occasionally. After 10 minutes, slit the green chilies and add them along with 8 to 10 curry leaves to enhance the flavor. Finally, add garam masala and mix well.

After 10 minutes, slit the green chilies and add them along with 8 to 10 curry leaves for a great flavor in the korma. Finally, add garam masala, mix everything, cover, and cook on low heat for another 2 minutes. Turn off the heat.

The mixed vegetable korma is ready in hotel style. Serve it in a serving bowl with roti and rice.