Blanch cashew nuts and onion in hot water for 2 minutes, then drain.

Grind blanched cashew nuts, onion, chopped tomatoes, ginger, garlic, and cumin seeds to a smooth paste using minimal water.

Set the ground paste aside.

Heat ghee in a wok or kadhai.

Add bay leaf, cloves, and cinnamon stick to the ghee and allow their flavors to infuse the ghee.

Add sliced onion and sauté until golden brown.

Add chopped tomato and slit green chili, stirring for a few minutes.

Add cut vegetables and mix well.

Incorporate coriander, red chili, and garam masala powders, mixing thoroughly.

Season with salt, add 1/2 cup of water, and cover to cook the vegetables.

Once the vegetables are tender, add the ground spice paste and stir.

Check for salt seasoning and simmer for 10 minutes, allowing the vegetables to meld with the gravy.

Turn off the heat and garnish with finely chopped coriander leaves.

Serve hot with rotis, Pudina tawa paratha, or jeera rice.