PREPARATION

1. In a bowl, add 25 grams cashews, 70 milliliters water and soak for 2 - 3 hours.
2. In a blender, add soaked cashews, 40 milliliters water and blend it into a paste. Keep aside.
3. Heat 1.5 litres water in a heavy skillet, 1/2 teaspoon salt, 1/2 teaspoon turmeric, 150 grams cauliflower, 100 grams green beans, 120 grams carrots, 120 grams green peas and mix it well.
4. Bring it to a boil.
5. Boil for about 5 - 7 minutes on medium heat.
6. Remove it from heat and strain the veggies.
7. Take a pan, add 250 grams tomato, 1 tablespoon green chili, 3 cloves garlic, 1 1/2 tablespoons ginger, 1 bay leaf, 1/4 teaspoon salt and mix it well.
8. Add 150 milliliters water and mix it well.
9. Bring it to a boil.
10. Cook for 5 - 7 minutes on medium heat.
11. Remove it from heat and transfer this into a blender.
12. Blend it into a puree. Keep aside.
13. Heat 1 tablespoon oil, 2 tablespoons ghee in a heavy skillet, add 1/2 teaspoon cumin, 1/4 teaspoon carom seeds, 5 pods green cardamom, 1 bay leaf, 1 cinnamon stick and stir for 1 - 2 minutes.
14. Then, add 150 grams onions, 1 tablespoon ginger garlic paste and fry till translucent or until it turns golden brown in color.
15. Now, add 140 grams tomato and mix it well.
16. Cook for 5 - 7 minutes on medium heat.
17. Add 1 teaspoon salt, 1 teaspoon turmeric, 1 teaspoon red chili, 1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder, 1/2 teaspoon garam masala and mix it well.
18. Then, add the blended cashew paste and mix it well.
19. Now, add the blended puree and mix it well.
20. Cook for 5 - 7 minutes on medium heat.
21. Add 2 green chili, 2 tablespoons ginger and mix it well.
22. Then, add the boiled veggies and mix it well.
23. Cook for 5 - 7 minutes on medium heat.
24. Now, add 40 milliliters fresh cream, 1 teaspoon dry fenugreek leaves, 2 tablespoons coriander and mix it well.
25. Cook for another 3 - 5 minutes on medium heat.
26. Remove it from heat.
27. Garnish with almonds.
28. Serve hot.