Firstly, boil water in a Kadai, add salt, and all the vegetables in it.

Secondly, Cover the lid and let it boil for 10 minutes till all the vegetables are soft and tender.

Now strain the excess water from the vegetables and keep it aside.

For the Gravy

Chop onions and capsicum and keep it ready.

Heat oil in a Kadai and add bay leaves, dry red chilies, cumin seeds, and hing.

Add onions and capsicums and saute on a medium flame for 3 minutes till they turn brown.

Chop onion into big chunks and transfer it to a blender.

Puree the onions in the blender till smooth.

Add onion puree into the Kadai and cook well till oil releases and the raw smell of onion goes away.

Same way make tomato puree and add into the Kadai.

Also add ginger garlic paste and all the spices and cook the gravy for 2 minutes till oil releases. Now add 1 cup of water in the gravy and let it boil for a while.

Finally, add all the boiled vegetables in the gravy, add salt as per taste, cover the lid and let it simmer for 5 more minutes.

Switch off the flame and add fresh cream and finely chopped coriander leaves in it.