First boil 2 cups mixed vegetables in hot water for 5 mins, drain off the water completely. Let them cool down.
In a mixing bowl add the vegetables along with ½ cup thick fresh curd, ½ tablespoon Kashmiri red chilli powder, ½ tablespoon Tandoori Masala powder, ¼ teaspoon turmeric powder, ½ teaspoon ginger garlic paste and salt as needed.
Mix everything well until the veggies are coated properly and set it aside to marinate for 15-20 mins. Meanwhile preheat the oven at 200°C for 10-15 mins.
To prepare the base of the gravy, roughly chop 2 large onions and 2 medium tomatoes. Boil them until tender in enough water.
Let them cool down completely and then grind into a smooth paste.
Now place the marinated vegetables on a baking tray lined with parchment paper. Bake at 200°C for about 20 mins.
Meanwhile heat 1.5 tablespoon of oil in a pan, add ½ teaspoon shahi jeera. As they splutter, add ½ cup cubed onions and ½ cup cubed capsicum and 1 teaspoon ginger garlic paste.
Fry until the onions and capsicum are crisp and then add the prepared onion tomato paste.