Classic North Indian Mixed Vegetable Curry

1.Heat the vegetable oil in a large pan or kadhai over medium heat and add the cumin seeds; once they begin to sizzle, add the chopped onions and sauté until golden brown.

2.Stir in the ginger-garlic paste and cook for 1 minute until the raw aroma disappears, then add the tomato puree, turmeric, chili powder, and coriander powder.

3.Cook the masala mixture for 5-7 minutes until the oil begins to separate from the sides of the pan.

4.Add all the prepared vegetables (cauliflower, carrots, beans, peas, and potatoes) to the pan and toss well to coat them in the spiced gravy.

5.Pour in the water, cover the pan with a lid, and simmer on low heat for 15-20 minutes or until all the vegetables are tender.

6.Remove the lid, stir in the garam masala and salt, and cook for an additional 2 minutes to thicken the sauce to your desired consistency.

7.Garnish with fresh chopped cilantro before serving hot with naan or steamed basmati rice.