Dry roast the whole spices on low-medium heat with stirring constantly for few minutes or till you get the wonderful aroma of coriander seeds.

Once roasted, remove the spices to a plate.

let them cool down completely.

Once cooled, make fine powder out of it using blender or spice grinder. Keep it aside.

Heat 1 tablespoon of oil in a pan on medium heat. Once hot add prepared vegetables except capsicum. Sprinkle some salt.

Mix well, cover and let them cook till they are 80% done. Do stir in between.

Now add capsicum and stir.

Also add half of the ground spice mixture.

Mix well so all the spices are coated to the veggies.

Again cover and cook till veggies are 100% cooked and tender.

Remove them to a plate and wipe down the pan/kadai using paper napkin.

heat remaining 1 tablespoon of oil in a pan on medium heat. Once hot add chopped onions.

Saute till onions become soft and light pink in color.

Then add ginger paste and garlic paste. Stir and cook for a minute.

Now add prepared tomato puree. Mix, add remaining salt.

Cook till all the moisture is evaporated and it becomes thick paste.

Now add leftover spice powder. Mix and cook for a minute.

Now add water. Stir well and let it simmer for 2-3 minutes.

Now mix in cooked veggies and cook for 2-3 minutes. Adjust the gravy consistency by adding water or by let it simmering for few more minutes.

Now add garam masala and crushed kasoori methi. Stir well.

Lastly add heavy cream.

Mix well and bring to a boil. Then turn off the stove.