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Boil the potatoes until tender. Peel the skin and cut them into cubes.
In a large bowl, add the cubed potatoes and bell peppers. Mix them with 1 tbsp tikka masala powder, vegan yogurt, and kasuri methi. Keep this aside for 30 minutes to marinate.
Heat a pan over medium heat and add 1 tbsp oil. Add garlic, ginger, onions, and tomatoes. Sauté until everything is soft and well-cooked. Turn off the heat, add the soaked cashews, and let the mixture cool.
Blend it into a smooth sauce.
Place the same pan back on medium heat and add 1 tbsp oil. When the oil is hot, add cumin seeds.
Once they start to sizzle, add the marinated potato mixture. Cook on low to medium heat for 7-8 minutes.
Add the blended sauce and mix well. Pour in 1-2 cups of water, then add salt, tikka masala powder, garam masala, and turmeric. Let it boil for 5-6 minutes until the gravy thickens.
Turn off the heat, squeeze a little lemon juice at the end, and garnish with fresh cilantro. Serve hot.