Bring slightly salty water to boil; add potatoes and let it boil for 5 to 6 minutes, remove potatoes and partially boil carrot and peas in the same way one by one. Drain and set aside.

In a pan; heat oil, add onion and cook until light golden brown. Add ginger garlic paste and sauté for a minute.

Then add tomato puree, paprika powder, red chilli powder, turmeric powder, coriander powder, whole spice mix, salt, tomato paste, cumin seeds and yogurt; cook for 2 - 3 minutes.

Add K&N’s Stok cube, stir until dissolves. Add cauliflower and water as required, and let it simmer for 4 to 5 minutes.

Add boiled potatoes, carrot and peas in gravy.

Cook for 10 - 12 minutes on medium low flame.

Add cream and mix well. Garnish with coriander leaves and serve.