Heat oil in a deep pan. Add cumin seeds and when they begin to change colour, add carrots and sauté for two minutes. Add one cup of water and let it cook.
Soak cashewnuts and peanuts in water for fifteen minutes and then grind into a smooth paste. Add turmeric powder, green chillies and red chilli powder to the carrots and stir. Add cashewnut-peanut paste and mix. Add cauliflower and cook for a minute. Add tomato puree and mix. Add coriander powder and garam masala powder and stir.
Cover and cook till the vegetables are almost done. Add French beans and green peas and let it simmer for four to five minutes. Add yogurt and salt and mix. Simmer for two minutes and take it off the heat.
Garnish with coriander leaves and serve hot.