To begin making the Nawabi Mixed Vegetable Gravy, blanch the cashew nuts and onion in hot water for 2 minutes and drain it.
Grind the blanched cashew nuts and onion along with chopped tomatoes, ginger, garlic and cumin seeds to a smooth paste using very little water in a mixer grinder and keep aside.
Heat ghee in a wok/kadhai, add the whole spices including bay leaf, cloves and the cinnamon stick and let its flavour release into the ghee.
Add the sliced onion and sauté till it becomes golden brown.
Add the chopped tomato and slit green chilli and stir for a few minutes.
Now add the cut vegetables and mix well. Add the dry spice powders including coriander, chilli and garam masala powders and mix well.
Season with a little salt, add 1/2 cup of water and let the vegetables cook with the lid closed.
Once the vegetables are firmly cooked add the ground spice paste into the pan and stir well.
Check for the salt seasoning and simmer for 10 minutes until the vegetables incorporates well along into the gravy.
Switch off the flame and garnish with finely chopped coriander leaves. Serve Nawabi Mixed Vegetable Gravy at one of your house parties lunch menu along with rotis, Pudina tawa paratha or jeera rice.