Heat oil in a wide wok or skillet over medium heat until shimmering. Add cumin seeds and let them crackle for about 20 seconds until fragrant.
Add finely chopped onions and sauté for 5–7 minutes, stirring frequently, until they turn translucent and start to golden around the edges. The aroma should be warm and inviting.
Stir in grated ginger and minced garlic, cooking for about 1 minute until fragrant. Then, add the chopped or canned crushed tomatoes and cook for 8–10 minutes, stirring occasionally, until the mixture darkens and thickens into a glossy sauce.
Sprinkle in cumin powder, coriander powder, and a pinch of garam masala. Toast the spices for about 1 minute, stirring constantly, until they release a fragrant aroma.
Add chopped bell peppers and carrots to the pan. Cook for 5–8 minutes, stirring often, until the vegetables soften slightly but still retain some crunch and vibrant color.
Pour in water or vegetable stock, then bring the mixture to a gentle simmer. Cook for about 10 minutes, allowing the sauce to thicken slightly and the flavors to meld together, while the vegetables become tender.
Taste the dish and adjust salt or spice levels as needed. If the gravy feels too thick, add a splash more water and cook for another 2 minutes.
Turn off the heat and stir in freshly chopped cilantro for a burst of herbal freshness. Let the dish rest for 2 minutes to allow flavors to settle and deepen.
Serve hot with steamed rice or warm flatbread, garnished with extra cilantro if desired. Enjoy the rich, aromatic flavors of this comforting vegetable curry.
