Keep aside three spoons of peas, a half cup of beans, half a cup of carrots, half a cup of blanched chopped cauliflower, half a cup of corn, and half a cup of chopped paneer. Dice a small onion and sauté in a spoon of ghee with a red chilli, a spoon of grated ginger and a small spoon of chopped garlic until the onions are cooked through. Add a medium diced tomato, a half spoon of turmeric, a spoon of paprika, half a spoon of cumin powder and half a spoon of coriander powder, and a pinch of garam masala, and sauté for another two minutes. Grind the entire mixture in a blender with half a cup of almonds, a spoon of poppy seeds, two spoons of cashews and enough water to allow for a smooth paste.
Heat a little more ghee and add a spoon of cumin seeds. When they crackle, add a handful of cashews and sauté for two minutes before adding the veggies set aside. Add the paste after the veggies start to look cooked, and a spoon of yogurt. Simmer for five minutes before adding a pinch of kasuri methi. Take off the heat after two minutes, and garnish with sliced almonds. Serve hot with rotis/naan!
