In a pan heat oil. Add shahi jeera and let it crackle. Add finely chopped garlic and ginger. Fry for a minute.
Add finely chopped onions and fry until translucent.
Add all the spice powders – red chilli powder, garam masala powder, turmeric powder, coriander powder and jeera powder. Mix them well and cook for 3-4 mins.
Next add tomato puree and cook for 3-4 mins on medium flame.
Add salt as needed and sugar, continue to cook for another minute or so.
Add boiled vegetables and mix well. Add some water if needed and cook them again for 2-3 mins.
Now add the cashew cream/milk (grind 6-8 cashews in ¼ cup of warm water) and mix it well. As the gravy thickens, cook for 2-3 mins.
Garnish with chopped coriander leaves. Remove from heat.