To prepare Cauliflower Curry with Bell Peppers and Carrots in Spiced Milk Gravy, heat oil in a heavy bottomed pan; add in the cumin seeds and allow it to crackle. Once it does, add in the bell peppers and onions, saute until tender.

Once tender, stir in the cardamom pods, tomato puree, turmeric powder, cumin powder, garam masala powder, red chilli powder. Saute until the tomatoes starts to bubble. Stir in the milk mixture and the steamed vegetables. Turn the heat to low, cover the pan and simmer for a about 5 minutes.

Turn off the heat, stir in the chopped coriander leaves and serve Cauliflower Curry with Bell Peppers and Carrots in Spiced Milk Gravy hot with phulkas.