Aloo Gobi (2 Ways)

Name: Aloo Gobi (2 Ways)
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 15 whole cashews; ½ cup hot water (- for soaking cashews); 2 tablespoons water (- for blending cashews); 2 tablespoons oil (- any neutral oil); 1 tablespoons Butter; ½ cup chopped onions (or 1 medium-sized onion); 1 to 1.25 teaspoons Ginger-Garlic Paste (or 1 inch ginger and 3 to 4 medium garlic cloves crushed in a mortar-pestle); 2 to 2.5 cups finely chopped tomatoes (or 2 large tomatoes); ¼ teaspoon turmeric powder; ½ teaspoon kashmiri red chili powder (or deghi mirch or ¼ teaspoon red chili powder or cayenne); 1 teaspoon Coriander Powder; 2.5 to 3 cups chopped cauliflower florets (or 1 medium-sized cauliflower); 2 to 2.5 cups diced potatoes (or 2 medium-sized potatoes); 2 tablespoons cream (- whipping cream or heavy cream or 3 tablespoons light cream or cooking cream); ½ teaspoon dried fenugreek leaves ((kasuri methi), crushed); ¼ to ½ teaspoon garam masala (or tandoori masala powder); 1.5 to 2 cups water (or as needed); salt (as required); 1 inch cinnamon; 1 tej patta ((Indian bay leaf)); 2 to 3 green cardamoms; 2 to 3 cloves; 1 black cardamom; 1 single strand of mace; 4 tablespoons oil (or ghee (clarified butter)); 400 to 450 grams cauliflower ( or 1 medium sized cauliflower, florets removed and rinsed); 300 to 350 grams potatoes (or 5 to 6 medium size potatoes, sliced in wedges); 1.5 to 2 inches ginger (or 4 teaspoons chopped ginger); ½ teaspoon turmeric powder; 1 teaspoon kashmiri red chili powder ((or deghi mirch))