1. Heat a little oil. Fry mint leaves and keep aside.
2. Again in the same pan, heat another teaspoon of oil.
3. Add chopped tomatoes and cashew.
4. Saute for few minutes.
5. Remove from stove. Let it cool down.
6. Grind and keep aside.
7. Meanwhile, half-cook cauliflower and potatoes in a microwave or on stove top.
8. Now, add the remaining oil in a pan.
9. Add cumin and fennel seeds. Fry for a minute.
10. Add grated ginger, chopped green chilles and bell pepper.
11. Saute for few minutes.
12. Add half-cooked cauliflower and potatoes. Saute them well.
13. Add coriander powder, garam masala, red chilly powder and salt.
14. Mix them well with the content already in the pan.
15. Keep sauting for a few minutes.
16. Add ground tomatoes and cashew mixture to the pan.
17. Let them cook for few minutes.
18. Simmer and add milk and let the vegetable cook in this creamy mixture (will take approximately 15-20 minutes on medium flame).
19. Switch off the stove. Stir-in the yogurt.
20. Garnish with mint.
21. Serve hot with roti/chapathi/poori/paratha/pulav/briyani/fried rice.

Recipe courtesy: Nithu's Kitchen