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 into 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 it 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 to the gravy and let it boil for a while.

Soak poppy seeds and cashew nuts in water for 15 minutes.

Transfer into a blender and blend till it is smooth paste-like.

Finally, add this cashew nut and poppy seeds paste and boiled vegetables into the gravy.

Cook for another 5 minutes, covering the pan with a lid. Once you see the gravy has thickened, switch off the flame.