Chop and wash all the vegetables. Heat oil in a skillet over high heat and sauté all the vegetables until lightly browned. In another pan, add 1/2 teaspoon oil and sauté the tomatoes, ginger, garlic, onion, coconut powder, sesame seeds, and cashews until soft.

Set aside the sautéed vegetables. Then, continue to cook the masala ingredients until they are soft. Once done, remove from heat and blend them into a smooth paste.

For tempering, heat oil and add dried red chilies, bay leaves, cumin seeds, black cardamom, green cardamom, and cinnamon stick. Sauté briefly, then add the blended tomato-ginger-garlic-coconut-sesame-cashew paste. Cook the paste for a few minutes, then add the dry spices: red chili powder, coriander powder, turmeric powder, and salt. Sauté the masala until the oil starts to separate, adding a little water as needed.