Serves: 4
| Ingredients | Qty | Prep |
| Cabbage | 1/2 small 250g | shredded |
| Carrot | 3 medium | julienne short |
| Green pepper | 2 large | julienne |
| Peas | 1/3 cup | |
| Onion | 2 medium | |
| Tomato sauce | 15oz can | |
| Cashews | 1/4 cup | |
| Bay leaf | 1 medium | |
| Clove | 1 piece | |
| Cinnamon | 1-inch stick | |
| Ginger garlic paste | 1 tsp | |
| Cardamom | 2 green | |
| Mace | 1 strand | |
| Oil | for frying | |
| Garam masala | to taste | |
| Red chili powder | 1/2 tsp | |
| Salt | to taste | |
| Kasuri methi | as needed | |
| Coriander powder | 1 tsp | |
| Water | 2 cups | |
| Green chili | 5-6 medium | slit |
| Turmeric | a pinch or two | |
| Sugar | 1/4-1/2 tsp | |
| Cilantro | for garnish | chopped |
Method:
- Soak cashews in hot water for 30 minutes, then drain
- Blend to smooth paste with little water
- Fry whole spices in little oil. Then add onion and fry till soft
- Add ginger-garlic paste & green chili and continue frying until brown
- Add the tomato mixture, salt, red chili powder, turmeric, and coriander powder
- Keep frying until oil leaves the gravy, then add all the cut vegetables
- Pour 2 cups of water and reduce heat to medium
- Adjust salt, red chili powder, Kasuri methi, garam masala, and sugar
- Continue cooking until vegetables are done
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