PREPARATION

(For Gravy)
1. Heat 1 1/2 tablespoons oil in a pan, add 200 grams onions and fry till they turn translucent.
2. Add 260 grams tomato and cook till the tomatoes turn soft. Now, add 2 tablespoons cashews and mix well.
3. Transfer this mixture into a blender and blend it into a smooth paste.

(For Veggies)
1. Heat 2 tablespoons oil in a pan, add 100 grams potatoes, 80 grams carrot and cook for 5 - 7 minutes or till they are partially cooked.
2. Heat 2 tablespoons oil in a another pan, add 60 grams baby corn, 60 grams green beans and cook for 5 - 7 minutes or till they are partially cooked.
3. Heat 2 tablespoons oil in a another pan, add 130 grams paneer, 75 grams green peas, 80 grams bell pepper and cook for 5 - 7 minutes or till they are partially cooked.

(Rest of the Preparation)
1. Heat 2 tablespoons butter and 1 tablespoon oil in a heavy skillet, add 2 cloves, 1 inch cinnamon stick, 1 teaspoon ginger garlic paste and stir well.
2. Now, add the onion, tomato gravy you prepared. Add 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 tablespoon paprika and 100 milliliters of water.
3. Mix all the ingredients well. Cover it with a lid and cook for 5 - 7 minutes.
4. Now, add the partially cooked veggies in it and mix it well.
5. Add 1 teaspoon salt, 1 teaspoon garam masala, 1 teaspoon fenugreek leaves, 50 milliliters water and mix well.
6. Again cover it with a lid and cook for 5 - 8 minutes or till the veggies are are fully cooked.
7. Add 2 tablespoons fresh cream and mix well.
8. Garnish with coriander.
9. Serve hot with roti.