Boil the carrot and corn in 1 cup water for 3-4 minutes.
Grind ginger, garlic, green cardamom and cinnamon with 2 tbsps water into a fine paste.
Add cauliflower florets, beans, mushrooms, ground paste, red chilli powder and salt to the boiling vegetables. Mix well.
Add tomato puree and 2 tbsps butter, green peas, honey and Kasoori methi. Mix well.
Add garam masala powder and coriander leaves. Lower the heat and add cream.
Serve hot with a dollop of water.