In a big bowl take curd, turmeric powder, garam masala, red chilly powder, kasoori methi and mix together and make a nice thick paste.
In the bowl add cauliflower, onion and bell pepper (capsicum) cut in big pieces then add lemon juice and mix well.
Cover it and keep it in the fridge for an hour.
Now heat pan / wok on medium heat, add oil, cumin seeds, fennel seeds, red chilli powder, ginger garlic paste, cloves, cinnamon stick, small cardamom, black pepper corn and mix well.
Now add tomato puree, saute and cook till tomato releases oil.
Next add coriander powder, tomato ketchup, sugar and mix well.
After mixing add corn flour (starch) slurry, mix well and cook for 1-2 minutes.
Once mixture is boiling add water in it mix well and add malai then mix again.
Once mixture is cooked well add salt and keep it aside.
Now in a pan add oil and add marinated veggies on high flame.
Mix and roast for 2-3 minutes and after 2 minutes add little salt.
Mix again, cover and let it cook till veggies are soft.
Once half cooked increase the flame and dry the veggies completely.
Once cooked turn off the heat and keep it aside.
Now again put gravy on heat mix again and add water to adjust the consistency.
Boil the gravy, add veggies then cover and cook for 4-5 minutes.
After 5 minutes turn off the heat and serve.