Soak cashew nuts in hot water for 20-25 minutes.

Drain water and grind cashews with ginger and tomatoes into a smooth paste.

Heat oil in a wok/kadai.

Add bay leaf, green cardamoms, black cardamoms, cloves, and cinnamon and saute until fragrant.

Add chopped onion and ginger garlic paste; saute until onion turns light brown.

Add tomatoes cashew paste, green chillies, turmeric powder, kashmiri red chilli powder, and coriander powder.

Mix well and sauté until oil separates from the masala.

Add shredded cabbage, carrots, capsicum, and green peas.

Mix vegetables with masala and saute for 5-6 minutes.

Add water and salt to taste.

Cover and cook on medium flame for 10 minutes, until vegetables are cooked.

Add more water if needed, ensuring the gravy is not too thin.

Add garam masala and sugar.

Mix well and bring to a brisk boil.

Add cream and garnish with coriander leaves.

Turn off the heat and transfer to a serving bowl.

Serve hot with Boondi Raita and Pudina Tawa Paratha.