Soak cashews in warm water for 20-25 minutes.

Grind soaked cashews with ginger and tomatoes into a paste.

Heat oil in a pan and add bay leaf, green cardamom, black cardamom, cloves, and cinnamon stick. Let them sizzle.

Add chopped onions and ginger-garlic paste. Sauté until the onions turn light brown.

Add the tomato-cashew paste, turmeric powder, Kashmiri red chili powder, and coriander powder. Mix well.

Add chopped green chilies and cook until the oil separates from the mixture.

Add chopped cauliflower, carrots, bell peppers, and green peas. Mix well with the spices and cook for 5-6 minutes.

Add water and salt. Cover and cook until the vegetables are tender.

If needed, add more water, but ensure the gravy doesn't become too thin.

Once the vegetables are cooked, add garam masala, dried fenugreek leaves (kasuri methi), and sugar. Mix well.

Cook for a few more minutes, then add cream and garnish with coriander leaves.

Serve hot with boondi raita and tawa paratha.