Soak the cashewnuts, melon seeds and poppy seeds in water for 15-20 minutes and make a smooth paste. Keep aside.
Chop the vegetables. Parboil the vegetables except onions and tomatoes adding some salt.
Heat 1 tbsp oil in a cooking vessel and add the par-boiled veggies and fry for 3-4 minutes. Remove and keep aside.
Heat 2 tbsp oil in the same vessel, add the whole garam masala (spices) and jeera and let it splutter. Add chopped onions and slit green
chillis and fry till the onions turn transparent.
Add ginger garlic paste and fry till oil separates. Add red chilli pwd, turmeric pwd, coriander pwd, cumin pwd, salt. Mix well.
Add the chopped tomatoes and fry till oil separates. You need to stir fry the paste really well, for a longer period than usual.
Add the parboiled vegetables and mix well. Cover and cook for 2 minutes. i.e the vegetables need to cook in this onion-tomato masala.
Add the tomato paste and mix well. Cook for 3 mts.
Add brown onion paste and curds and mix well.
Add the cashew nut paste and mix well. Cook covered for 2-3 minutes.
Add 1 1/2 cups of water and mix well and cover and cook for 15-18 minutes.
Add garam masala pwd and garnish with fresh coriander leaves.
This curry does take some time to prepare and calls for some work..:). Do not omit any of the ingredients like brown onion paste and cashew nut paste. Its a rich dish but one with a lot of flavor.