Dry roast the cumin seeds. First add the green chilli and then add tomato puree and cook for a few minutes. Reserve 1 tsp of cashew cream for garnish and add the rest to the tomato puree. Cook for a few minutes. Add chilli powder, garam masala powder, salt and cook for a minute. Add the vegetables and dry fenugreek leaves powder. Add 2 tbsp chopped fresh coriander leaves and mix. Garnish with the reserved cashew cream and remaining coriander leaves. Serve hot.