Vegetable Korma

I adapted this recipe from the original from one of my favourite Indian cooks, Manjula (www.manjulaskitchen.com). I usually just add whatever veg I have available, which is what I added to this recipe, so if you want to replace any with your own favourites or check out the original recipe and make your own, please do. The sauce, I think, is the main thing that makes it Korma. (I doubled her recipe and made a couple substitutions for stuff I didn't have)

3T. oil (or so)
2 green chile peppers, chopped
2T. shredded ginger
1/2 t. turmeric
1 t. chili powder
2 T. coriander (ground)
1/4 t. of hing

1 t. cumin seeds
4 bay leaves (or 2 large)

2 c. cauliflower, cut in small pcs.
1 c. green beans, broccoli or bok choy stems (add the leaves with the tomatoes)
2-3 small potatoes (I like purple potatoes or fingerling potatoes), sliced 1/2" thick
2 carrots, sliced (or 1 lg)
1 c. red bell pepper, short slices
1/2 lb. paneer or tofu

1 1/2 c. milk
2 t. cornstarch
1 t. salt
1 t. lemon juice
2 t. garam masala

1 c. sliced tomatoes
1/2 c. chopped cilantro

1) Heat oil on med in large covered skillet or pot. While it's heating, make a paste with the chile, ginger, turmeric, chili powder, coriander and a little water. Mix well.
2) Add hing, cumin seed and bay leaves to oil. Add spice mix and mix all together in oil.
3) Add sturdy vegetables and mix again.
4) Cover and cook 4-5 minutes.
5) While cooking, saute paneer/tofu and drain (if needed) on a paper towel. In separate bowl or pyrex measuring cup, mix milk and cornstarch well.
6) Add red pepper (and any other tender veg). Add salt. Add paneer/tofu and mix.
7) Add milk mix to veg mix. Cover and cook 10 minutes.
8) Add garam masala, lemon juice and cilantro, and tomatoes. Mix and serve.