Shrimp curry with asparagus and peas

Modified a traditional Bengali dish, “Chingrir Malai Curry” and added some spring vegetables.
Goes wonderfully with some hot rice.

2-3 tbsp mustard oil
1/2” cinnamon
2-3 cloves
2-3 cardamoms
2 dried red chili
1/4 onion minced
Paste of : 3/4 onion, 1/2” ginger, 2-3 green chilies)
1 tsp turmeric pd
1 tsp chili pd
1/2 tsp garam masala pd
1 potato, cubed
1/2 cup asparagus cut into 2” pieces
1/4 cup peas
12-14 shrimp
Salt
1/2 tsp jaggery
1 can of coconut milk

Heat oil, add the whole spices. Next add minced onion. After a few minutes add the potato and the ground paste. Add turmeric, chili pd, salt and jaggery. Fry for a few minutes. Next add the vegetables and shrimp. Add the garam masala pd and coconut milk. Simmer  for 6-7 mins. Serve once the potatoes are cooked.