Dry roast all spices under kadai masala section. Allow to cool completely. Grind to powder. Keep it aside
In kadai, heat 1 tbsp oil. Saute 1/3 cup onions until tender. Add Bell pepper and capsicum. Saute until tender yet crunchy. Keep this aside
In same pan, heat 2 tbsp oil. Add ginger garlic paste and saute until raw aroma goes away
Add 1/4 cup onions. Saute until translucent. Add tomato puree and salt. Saute until oil starts leaving sides
Add turmeric and red chilli powder. Mix and saute for few seconds
Add peas, potatoes, carrot. Saute for 2 minutes
Add water and salt. Bring to boil. Cover and cook until veggies are tender. Add bell pepper mixture to gravy and mix
Add ground masala keeping 1 tsp masala in reserve. Mix well. Cover and cook for 5-6 minutes
Finally add corriander leaves and cream. Mix well. Sprinkle remaining masala on top. Serve hot with rice or roti
