2 to 3 tablespoons oil

1 cup (1 large) onion (very finely chopped)

1 green chili ( slit or chopped (optional, leave out for kids))

1 tablespoon ginger garlic paste ((or 1 tablespoon each grated or crushed))

1½ cups (4 medium) pureed tomatoes (or finely chopped)

2 to 4 tablespoons coriander leaves ((chopped to garnish))

1 tablespoon kasuri methi ((optional, dried fenugreek))

1¼ to 2 cups Hot water ((use as required))

½ cup cashew cream ((or coconut milk or 1 tablespoon nut butter, optional, read notes))

½ teaspoon cumin seeds ((Jeera))

1 sprig curry leaves (or 1 bay leaf (or both))

3 green cardamoms

1 inch Ceylon Cinnamon piece ((or ½ inch cassia))

⅛ teaspoon turmeric ((haldi))

¾ to 1¼ teaspoon Kashmiri red chili powder ((adjust to taste, leave out for kids))

1 teaspoon garam masala (or curry powder as needed (adjust to taste))

1 teaspoon cumin powder ((optional, for more flavor))

1 to 1½ teaspoon coriander powder ((optional, for more flavor))

1 teaspoon salt ((adjust to taste))

¾ to 1 cup carrot ((peeled, chopped, 1 medium))

¾ to 1 cup potatoes ((peeled, chopped, 1 medium))

½ to ¾ cup fresh or frozen peas

½ cup green beans ((chopped or French beans))

1½ cups cauliflower florets ((substitute with peas, potatoes & carrots))

¼ cup sweet corn kernels (optional)