Take the vegetables except onion in a microwave safe bowl and microwave it till they are 3/4 th done or parboiled. I microwaved at 50% power for 4 mins. You can also steam them in a steamer or pressure cooker for 6-7 mins. Keep aside.
Heat a pan and add all the ingredients mentioned for grinding like cloves, cardamom, cinnamon, both the red chilies, pepper corns, cumin and coriander seeds.
Dry roast over low flame till you get the aroma and transfer to a plate to cool.
Transfer the roasted spices into a mixie jar and grind to a fine powder. Keep aside.
Heat a pan with oil. Add cumin seeds and let it sizzle.
Add cubed onions, ginger garlic paste and saute till it turns translucent.
Add tomato puree. Measure 1 tbsp from the spice powder and keep it aside (we will be adding this at last).
Add the rest of the spice powder and mix well.
Close the pan with a lid and let it cook till the oil separates and the raw smell of the tomatoes have gone. This should take 3-4 mins.
Add the parboiled vegetables, turmeric powder, salt, 1/2 cup water and mix well.
Close with a lid and cook for 2-3 mins. The vegetables will be fully cooked by now.
Add the reserved 1 tbsp spice powder, garam masala powder, sugar, crushed kasuri methi and mix well.
Cook covered over low flame for 1 more minute.
Take off stove. Kadai vegetable gravy is ready.
Garnish with coriander leaves, if desired and serve hot with chapathis or rotis along with wedges of lemon.