Heat the oil in a frying pan over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, green chilli, cashews and tomatoes. Season with salt and dhania-jeera-haldi powder. Cook and stir 10 minutes, or until potatoes are tender.
Stir peas, green capsicum, red capsicum and cream into the pan. Reduce heat to low, cover, and simmer 10 minutes. Garnish with coriander to serve.