Prepare stir fry pan over medium heat with oil. Once hot, add onions, ginger, garlic, chopped chilies, cashews and salt.

Fry until onions are translucent and soft, around 6-8 minutes. Remove from heat and let cool for at least 5 minutes.

Transfer mixture to food processor, add water and puree into a fine paste.

In saucepan, boil water over medium heat. Add potatoes, beans, peas, carrots and salt. Cook for 5 minutes. Add cauliflower florets and continue to cook for another 5 minutes or until potatoes are tender.

Drain vegetables (reserve water for later) and set aside.

In bowl, whisk yogurt, coriander, cumin, chili powder, garam masala and sugar. Set aside.

Heat oil in stir fry pan over medium heat. Cook cloves, green cardamom, black cardamom, peppercorns, cinnamon stick and bay leaf for about 10-15 seconds.

Add yogurt mixture and onion-cashew puree (from gravy prep). Mix well. Cook for about 6-8 minutes on medium-low heat until mixture starts to bubble.

Add cooked vegetables and mix well. Simmer for about 2-3 minutes. Note: If you’re serving this dish with rice, you might want this gravy to be a little runny. Add the reserved liquid from cooking the vegetables, a few tablespoons at a time, until desired consistency is achieved.

Taste and add salt as needed. Serve hot with naan, roti or steamed rice.