Jain Vegetable Makhanwala, an award and a QUESTION

Ingredients:
1 cup boiled vegetables (cauliflower, peas, capsisum, french beans)
3 medium tomatoes quatered
2 green chillies
1 tsp ginger paste
10-12 cashewnuts
1 tbsp poppy seads (khus khus)
1 tbsp oil
1 tsp cumin seeds
2 bay leaf
2 dry red chillies broken
3 cloves
3-4 cardamon crushed
3-4 whole pepper
1 pinch of Asafoetida
2 tbsp fresh cream
1 tsp turmeric powder
1/2 tsp garam masala
1/2 tsp pav bhaji masala
1 tsp sugar
Salt to taste

Procedure:
Grind together tomatoes, cashewnuts, poppy seeds, green chillies and ginger paste into a fine paste preferrably without water.Heat oil, add in cumin seeds, cloves, dry red chillies, bay leaf, cardamons, asafoetida and whole peppers.
As seeds start to splutter, add in the tomato paste and cook for 2 mins.Now add in turmeric, garam masala, pav bhaji masala, salt, sugar and fresh cream.Cook for 5 to 6 mins on medium heat, add little water if required.
Now add in the boiled veggies and cover and cook for another 2 mins.Serve hot with rotis or parathas.