Peel the carrot and the potatoes. Cut the bell pepper in halves and remove seeds. Soak cauliflower florets in hot water for 2-3 min and then drain them out. Heat up oil and fry them all for about 10 min or so. Stir them for even cooking. Add the peas and fry for another 5 min. Take them all out and them dice them. Fry paneer till it gets light pink. Transfer it in warm water.

Grind 2 tomatoes without water. Keep aside.

In the same oil fry cabbage till it starts to get golden brown. Add the nuts and continue to fry them all till the cabbage looks golden brown like fried onions. Drain them out from the oil and grind with water required. Make smooth paste.

In the same oil (should be about 3 tbsp oil), add butter. Add cumin seeds, cardamom, cloves and cinnamon stock. Fry them for till cumin seeds splatter. Add ginger paste and turmeric and fry a bit. Add ¼ cup water and then add chilli powder and dhanajeera powder. Sauté till oil separates. Pour tomato gravy through a sieve.

Sauté till the tomatoes get pulpy and much oil separates. Add cabbage paste and combine well. Add a little water if needed. Also add green chillies.

Also, add kasoori methi and coriendar leaves. Sauté till oil separates, and the gravy looks thick. Now add the veggies such as carrots, peas and potatoes that need little more cooking.

Add milk cream, garam masalo and salt. Combine well. Add hot water required to cook the veggies for another 10 min. Cover and cook for about 8-10 min or till the veggies are cooked. Add the remaining veggies,diced tomatoes and paneer. Combine them all well.

Cover and cook for another 5 min or till the tomatoes are cooked.

Serve this delicious curry with naan/paratha, rice.