Wash, peel and cube carrots. Wash and cut cauliflower in medium size florets. Soak 4-5 Cashew nuts in warm water. Roughly break the cashews and dry roast the rest in a pan and keep aside to add in curry.
In a pan boil water, and a tsp of salt and add the carrots, cauliflower and peas for 5 minutes.
After 5 mins, drain water and keep the veggies aside.
Make paste of onion, ginger and garlic and green chilli.
Puree tomatoes and cashew nuts.
In a kadhai or thick bottomed pan, add oil. When the oil is hot enough, add cumin seeds and the other whole spices.
Once the seeds crackle, add onion paste and saute till light brown.
Add pureed tomatoes and cashews and sugar. Cook the masala for 2-3 minutes. Add the coriander powder, red chilli powder and cook till the masala leaves oil.
Add and mix 1/2 cup water, then add the veggies and paneer/tofu cubes and mix nicely coating the veggies in masala. Add 2-3 tbsp of water if required.
Cover and cook the vegetable for 4-5 minutes till the veggies cooked. Take care while cooking the veggies as we need to retain the crunchiness of carrots and cauliflower.
Add crushed dry roasted fenugreek leaves mix and garnish with finely chopped fresh cilantro leaves.
Serve hot with rotis/naans/paranthas.