Heat 2 tablespoons of vegetable oil or ghee in a large pot over medium heat. Add 1 teaspoon of cumin seeds and allow them to sizzle for about 30 seconds.

Add 1 finely chopped onion to the pot, stirring it in and cooking for 5 minutes until it turns translucent. Incorporate 3 minced garlic cloves and 1 tablespoon of grated fresh ginger, sautéing for an additional 30–60 seconds.

Stir in 2 chopped tomatoes, 1 teaspoon of turmeric powder, 1 teaspoon of coriander powder, and a pinch of salt. Cook for about 5–7 minutes until the tomatoes break down.

Fold in 4 cups of mixed chopped vegetables, ensuring they are evenly coated with the aromatic masala. Stir gently for 2–3 minutes.

Pour in enough water to just cover the vegetables, roughly 2–3 cups, and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15–20 minutes.

If desired, stir in 1 cup of coconut milk and continue to simmer for an additional 5 minutes.

Sprinkle 1 teaspoon of garam masala into the pot, stirring to combine, and adjust the salt according to taste. Garnish with freshly chopped cilantro.