n 1. Boil onions in 1 cup water, till they are well cooked. Grind it and keep it aside.nn 2. Make pieces of cashews, dry roast half of the cashews on slow flame till they turn pink in color.. Keep the other cashews aside. Add around 1/4 cup of water to the roasted cashews and make a fine paste.nn 3. Boil around 5 cups of water in a vessel, when water starts to boil add the beans, carrots, potatoes. when they are half cooked, add the peas and cauliflower, cook for 1 min and drain the veggies.nn 4. Heat a non stick pan on medium heat, add oil, when oil is hot, add the shahijeera, cloves, cinnamon, mace, star anise,bay leaves and cashews. Fry till  cashews turn pink.nn 5.  Now add the onion paste and cook till oil starts seperating on the corners.nn 6. Meanwhile grind together, tomato, ginger, garlic and cardamoms into a fine puree.nn 7. Add this puree to the onion mixture, mix well. Add the turmeric, chopped green chillies, red chilli powder, coriander, cumin powders, nutmeg and cashew paste. Cook all together till oil starts to separate from the corners. Mix well in between.nn 8. Now add the chopped green & red bell peppers, raisins and boiled vegetables. Mix well. cook for 2 mins.nn 9. Add the milk depending on the required  consistency of gravy. nn 10. Now add the salt, sugar and kasoori methi. Miw well, cover it and cook for 10 - 12 mins till the desired gravy consistency is obtained. Add milk or water if required.nn 11. Garnish with fresh coriander leaves and serve hot with Jeera rice/ Naan/ Roti/ Plain rice.n