In a pan, add oil and onion slices. Sauté onion till it becomes slightly brown and caramelizes.

Now add chopped ginger, cashew, watermelon seeds, and chopped tomatoes. Mix well and cook till tomatoes become soft.

Cool down the mixture and grind it into a smooth paste. Tomato-onion paste is ready, Keep it aside.

Now in a pan, add oil, potato cubes and cauliflower florets. Sauté it on high flame till it becomes soft and slightly crispy layer on it.

Then add capsicum, carrot, French beans and green peas. Sauté all vegetables on high flame till they slightly shrink and cook properly. Take it out into a plate and keep it aside.

Now in the same pan, roast paneer cubes till it is slightly golden brown from both sides. Take it out into a plate and keep it aside.

In a mixture jar, add kashmiri red chilli and garlic cloves. Grind it into a smooth paste. Keep it aside.

In a pan, add ghee and oil. Now add cumin seeds, cloves, cardamom, bay leaf and cinnamon stick. sauté for a minute.

Now add red chilli garlic paste and sauté till oil separates from the sides.

Then add red chilli powder, coriander powder and turmeric powder. Mix well.

Add tomato-onion gravy and cook till all water from the gravy is absorbed and oil is separated from its sides.

Now add sauté veggies and paneer cubes. Mix well.

Then add 1.5 cups hot water and salt. Mix well.

Cover and cook gravy for 3-4 minutes.

Now add kasuri methi and garam masala. mix well.

Switch off the gas and add lemon juice and some coriander leaves. mix well.

Garnish mix veg jaipuri with roasted urad dal papad pieces.

Serve mix veg jaipuri with paratha or butter naan.