Heat 1 tbsp oil in a pan
Add zeera , 1 chopped onion , ginger and garlic chopped, kasuri methi , cashewnuts and poppy seeds .
Fry onion till pink in colour and add the other ingredients.
Add water and cook for 4 minutes.
Now grind this to a paste.
Heat oil in a pressure pan and add this paste and fry for 3 minutes.
Add another chopped onion and fry well.
Now add tomato puree and saute for a minute.
Add red chilli powder sugar, curds and mix well.
Add all the washed and chopped vegetables and kishmish and mix well.
Mix well and add water (approx 1 cup), according to your plan of gravy and close the lid.
Pressure cook till one or two whistles.
Garnish with tomato rings and coriander leaves .
Note: This looks like very big procedure but you can make the paste one or two days before and store in fridge. Vegetables can also be chopped and stored.