Take a pan, add 2 tbsp oil, add aloo & gobhi, stir fry it until light brown. Keep aside.

Now boil all the ingredients of gravy masala in 1 cup water until onion turns soft & changes colour. Cool it, grind it to a fine paste, keep aside.

Take a wok or deep bottom pan, add oil & butter, heat it. Add in elaichi & dalchini, saute it for a minute.

Add ginger garlic paste, also add very lil water to avoid burning, saute it until rawness is released.

Now add gravy paste, stir it, add very lil water, mix it well.

Cover it with the lid, lower the flame, cook it until oil has oozed out.

Add dahi & salt, mix it well. Lower the flame, cover it again, cook it until oil has surfaced.

Open the lid, add garam masala powder & fresh cream, mix it well.

Cover it again, cook it until oil has oozed out. Open the lid, increase the flame, add aloo & gobhi, stir fry it for a minute.

Add 1.5 cup boiled water, mix it well.

Turn off the flame, allow it to depressurise naturally.

Can be served along with Roti or Paratha..