Branch all the vegetables in hot water and keep aside for 10 minutes until they dry up a little
Transfer them in a bowl along with paneer cubes . Now sprinkle 1tsp of kitchen king masala on the vegetables and mix gently with both the hands. Keep aside until in use.
Pressure cook cashews and poppy seeds with little water until 2 whistles. Once cooled sieve it and grind to a fine paste.
In a wok put oil and put bay leaves and cloves. Now add grated onion to it .
Cook on slow flame until golden brown in colour. You may now add ginger and garlic paste and cook until their raw aroma escapes.
Now add in tomato puree, salt, turmeric powder, red chilli powder, remaining kitchen king masala, mint leaves and kasuri methi. Mix well.
Keep stirring occasionally while cooking on medium flame until the gravy starts leaving the sides of the wok.
Now add in sour cream, full cream and milk . Mix and stir continuously on high flame till the first boil.
Gently add in the vegetables mixing them with the gravy. Keep on slow flame for 2-3 minutes.
Sprinkle cardamom powder, chopped coriander and crushed peppercorns. Serve hot with paratha or naan