In a wok heat oil, add all the whole spices and onions, cook until onions are translucent. Add ginger, garlic, green chillies and cashews and saute for 2-3 minutes.

Add tomatoes and salt and cook until the tomatoes are mushy. Add some water and cool down the mixture. Grind the onion tomato mixture into a fine paste, keep aside for later use.

In a wok heat oil, add the cumin, ginger garlic paste and saute for a minute. Add the tomato onion paste by passing it through a sieve. Add all the powdered spices, salt to taste and cook for 4-5 minutes.

Add Hing, garam masala and Kasuri methi, mix and lower the flame and add the fresh cream. Add freshly chopped coriander and stir once.

While serving, heat the Charcoal and place a large piece of onion on top of the prepared Sabji. Put
Charcoal on it and add one spoon of ghee and cover the lid. Leave for five minutes. So it will have a very nice smoky aroma and the taste will also be nice.

Garnish with grated paneer and coriander on top and serve.