Parboil peas and corn. In a pan, boil water and salt and add peas and corn. Let this cook for 3-4 minutes. Once done, drain excess water and keep aside.
Heat 1 tablespoon oil in a pan. Add carrot cubes and shredded cabbage. Mix, cover and cook for 4-5 minutes. Stir in-between.
Once you notice that carrots and cabbage are 80% cooked, add parboiled peas and corn.Mix well and saute for 1-2 minutes.
Then add 1 teaspoon coriander powder + cumin seeds powder, ¼ teaspoon kitchen king masala and salt to taste. Mix and saute for 2-3 minutes.
Remove the vegetables in a bowl and keep aside.
For the Spinach (Palak) Puree
Soak Palak leaves in a bowl of water and pinch of salt for about 5 minutes. Remove the stems from the leaves. Roughly chop the leaves.
Soak cashews on hot water for atleast 15-20 minutes. After 15-20 minutes, drain excess water and take out in a bowl.
Heat 1 teaspoon oil in a non-stick pan or kadai. Add chopped ginger, soaked cashews and palak leaves.
Mix and saute for 3-4 minutes, till palak leaves shrink. Remove from flame and let this cool down.
Once cooled, take in a mixer jar and blend to a paste. Do not add water while blending.
For preparing sabzi
Heat 1 tablespoon oil in a non-stick pan. Add dry red chilli, cumin seeds, hing and all whole spices (1 bayleaf/tej patta, 2 whole black pepper, 2 cloves, 2 cardamom, small cinnamon stick). Mix.
Then add prepared puree and saute for 1-2 minutes on medium flame.
Add about ¼ cup water in the same mixer jar (in which we blended the puree), shake well and add that water to the pan.
Mix and saute for 1-2 minutes on medium flame.
Now add all the spice powders one by one - dhaniya powder+ jeera powder, kitchen king masala and salt. Saute for 1-2 minutes.
Then add milk powder and mix.
Immediately add all the prepared stir fried vegetables and mix well.
If you prefer this sabzi with more gravy, you may add water at this stage. Cover and cook for 2-3 minutes.
In the end, switch off the flame and add kasuri methi and mix.Remove from flame and serve hot with parathas or steamed rice.