For red chilli garlic paste soak the Kashmiri red chillies and make a paste with garlic cloves. Set aside.

For a gravy take oil in a pan then add onion and cook for 3 minutes then add ginger,tomatoes, cashewnuts,watermelon seeds, garlic cloves and 2 to 3 dry red chilli. Add some water and cook for 10 to 12 minutes.

In pan it self let everything comes to room temperature and then churn everything in mixie to make gravy.
Our basic gravy is ready.

Take oil and butter Mix in same pan add cinnamon stick, bay leaf and star anise after that Add that red chilli paste cook for 3 minutes then add mirchi powder, kasuri methi, cumin coriander powder and kitchen king masala cook for 4 to 5 minutes then add our basic gravy cook for 10 to 15 minutes

On other side take small pan add butter and oil and then add chilli powder after that add chopped onion after the onion get little brown then add chopped capsicum and other parabolied vegetables cook for 4 to 6 minutes then add this all vegetables in gravy pan and cook for 5 minutes.

For tempring take oil in pan and add 2 to 3 dry mirchi and mirchi powder and pour it in sabji pan your veg tufani is redy.