Method
1) In a Meyer Select kadai, bring water to a boil and add sliced onions along with cashew nuts and whole spices and boil them for 20 mins.
2) Once the water is almost evaporated, blend the onion mixture into a fine puree and keep aside.
3) In the kadai, melt the ghee and add the cumin seeds to it.
4) Add in the fresh fenugreek and saute till it is soft and bright green in colour.
5) Cover the fenugreek with milk and put the heat on simmer.
6) Add the blended paste to the kadai and the gravy should start to thicken.
7) Add in all the vegetables to the gravy and simmer till they are soft.
8) Check the seasoning and add in salt and pepper, keep the flavor heavy on the pepper.
9) Whisk in the cream to the gravy for the final touches and sprinkle a few dried fenugreek leaves on top.
10) Serve with choice of bread.