Dry roast all spices mentioned under masala section until aromat. Allow it to cool, grind it to powder. Keep aside

In a kadhai, heat 1tbsp oil, saute 1/3 cup onions until translucent. To this add bell pepper/capsicum, saute until they are tender yet crunchy. Take them off from kadai and keep it aside

Add 2 tbsp oil to same kadhai, add ginger-garlic paste, saute until raw aroma goes away. Add 1/4 cup onions, saute until translucent. Add tomato puree, saute until oil starts leaving sides

Add turmeric & red chilli powder. Mix well and saute for a minute. Now add peas, potatoes, carrot and saute for 2 minutes. Add water and salt. Mix well. Bring it to boil. Cover and cook until veggies are tender

Add the sauteed bell pepper & onions to the curry. Add ground masala keeping 1 tsp ground masala aside for garnish. Mix well. Cover and simmer for 5-6 minutes

Finally add coriander leaves & cream. Mix well. Sprinkle remaining masala on top of curry. Serve hot with roti/naan