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Prepare Karahi Masala by toasting 2 tbsp coriander seeds, 2 tbsp cumin seeds, 1 tbsp black peppercorn, and 3-4 dry red chillies, then grind into a powder
Blanch the mix vegetables (cauliflower florets, mushrooms, carrot, and French beans) with ½ tsp turmeric powder and ½ tsp salt
Heat 4-5 tbsp oil/ghee in a karahi pan and add 1 tsp cumin seeds and 3 bay leaves
Add finely chopped onions and cook until golden
Add chopped ginger and garlic, cook for 1-2 minutes
Add turmeric powder and red chilli powder, stir well
Add 2 tbsp Karahi Masala and pureed tomatoes, cook until oil separates
Add the blanched vegetables and mix well
In a separate pan, heat 2 tbsp ghee/oil and sauté the fresh crunchy vegetables (green pepper, red onion, tomato)
Add the sautéed fresh vegetables to the karahi
Add green peas and double cream, mix gently
Add sliced green chillies, toasted Kasuri methi leaves, and chopped coriander leaves
Sprinkle julienned ginger and ½ tsp Karahi masala on top
Add warm water as required to achieve desired consistency Season with salt to taste and serve hot