Cauliflower Korma

This Korma is made with "green" spices, in the sense it doesn't use red pepper or tomato.
So it results in sort of a green curry. This is great to eat with Roti or other flat bread and with Basmati rice

• 1 large Onion (or 2 med) diced well
• Spices: 2 tsp soonf (fennel seeds)
  
• 8 cloves
• 1/2 inch cinnamon bark (lavang pattai in indian terms)
• 5 cardamom pods
• Heat the above spices in a pan in mild heat to bring out the flavors
• Masala to grind:
  
• 4-5 green chilies - adjust heat depending on the heat of the chilly
• 1/2 cup coconut (frozen is fine)
• 2 tsp poppy seeds
  
• 8-10 raw cashews
• 1/4 cup cilantro leaves optionally
• 1/2 inch ginger
  
• 2 garlic cloves (optionally)
• Veggies: 1 head cauli flower cut to small pieces and steamed
  
• 4 small potatoes boiled and cut to 4 pieces each
• 1/2 cup of yogurt or sour cream or kefir optionally for tangy flavor
  

o You can steam cauliflower and boil potatoes at the same time and set aside
o Grind the masala ingredients and spices together
o Sautee Onions with a 1/2 inch of cinnamon bark in oil or butter
o Add masala to onions and cover and cook for 5-10 mins in mild heat
o Add veggies to masala and cook for 5-10 mins in low heat; add salt to taste
o Add yogurt/kefir/sour cream optionally for the tangy flavor and creaminess
o garnish with cilantro