Firstly, wash and chop vegetables.

Now heat oil in a pan, fry the vegetables in different batches and cook till they turn crunchy and keep aside.

Now on large tawa, add oil, bay leaf, cardamom, cinnamon, cloves, and cumin seeds. Sauté it.

Then add chopped onion and sauté till it changes its color and is slightly golden brown.

Now add green chili paste and ginger garlic paste. Sauté it.

keeping the flame on low, add turmeric powder, kashmiri red chili powder, and coriander powder. Add some water and saute on low flame until the spices turn aromatic.

now add 1 cup tomato puree and salt. saute until it is cooked well.

Meanwhile, in a mixture jar, add soaked cashews-watermelon seeds, and malai. grind it into a smooth white paste.

When tomato puree is properly cooked, then add the white paste and some water. cook it till oil separates from its sides.

Now add kasuri methi, garam masala, and coriander leaves. mix well.

Tawa sabzi gravy is ready.

For serving, fried vegetables are spread around a hot tawa/griddle and when a family member or guest asked that particular veggie then it is brought to the center of the griddle; tossed in masala, sprinkled with amchur powder or chaat masala, and served to the guests right off the hot tawa.

Enjoy tawa sabzi with paratha or rice.