Step-1Clean and cut all the veggies into long broad strips and keep aside.
Step-2Marinate the chicken with ginger garlic paste and keep aside
Step-3In a large pot, add oil and saute all the veggies together including broad beans, green pigeos peas, cauliflower florets, sweet pototo, brinjal and carrot and keep it aside.
Step-4Make the paste out of onion and tomato and add it to the same pot with cardamom and cloves. Let it saute until it's translucent or oil starts leaving.
Step-5Then add, cumin powder, turmeric powder, black pepper powder, salt and little water. Also, add the marinated chicken and cover the pot lid and cook it for 5-10 minutes
Step-6Now, add all the sauted veggies and let all cook on slow flame for about 25 minutes or until all veggies are soft enough.
Step-7Lastly, add curd along with capsicum (long broad strips) and let it cook for another 10-15 minutes.
Step-8Note- It's a low flame pot recipe so keep adding water if required.