Bring water to a boil in a pot, add salt and turmeric powder. Add cauliflower and green peas, boil for 3-4 minutes, strain and let cool.

Coarsely chop the boiled cauliflower and peas. In a chopper, coarsely chop the carrot, capsicum, and French beans.

Heat ghee in a deep pan or kadhai. Once hot, add cumin seeds and let them crackle.

Add chopped onions, stir well, and cook until they turn light golden brown.

Add ginger garlic green chilli paste, stir and cook until the onions turn golden brown.

Lower the flame and add the powdered spices (turmeric, Kashmiri red chilli, spicy red chilli, coriander, and garam masala). Stir and immediately add a splash of hot water to prevent burning.

Add tomato puree and salt, cook until ghee separates.

Optional: Add cashew paste and cook until ghee separates, adding hot water if the gravy thickens.

Adjust the gravy's consistency by adding hot water, then add the chopped vegetables and mix well. Cook for 7-8 minutes, adjusting water as needed.

Once cooked, adjust the salt and add finishing ingredients—kasuri methi powder, garam masala, ginger, green chillies, and coriander. Stir well.

Serving Size: 1 bowl (approx. 200-250g)