Grind dry and wet masalas separately.
Dry fry the nuts slightly and keep aside.
Separate the fruits from the tin (keep the juice)
Heat oil and add grind wet masala and fry for few minutes.
Add dry masalas, black pepper powder, turmeric powder in it and fry.
Add tomato sauce and in it and cook until they are pulpy .Add, salt and sugar.
Now add the vegetables and juices, simmer and cook for few more minutes.
Allow to thicken a bit, add fruit, nuts and boil till the gravy is thick and the fat separates
Add cream on it. Gently stir and switch off the stove.
Garnish with saffron, coriander leaves.
Serve hot with Kashmiri pulao, Nan