Heat Oil in a pan over medium heat.
Add Cumin Seeds and Garlic Paste, and sauté for 1 minute until aromatic.
Add Onion and cook, stirring occasionally, until lightly browned.
Add Tomatoes and cook until they soften, releasing their juices.
Stir in the spices (Chilli Powder, Turmeric Powder, Salt, and Cumin Powder) and cook for 3-4 minutes, allowing the flavors to blend.
Add 1 tablespoon of Water to prevent the spices from burning and mix well.
Add the Potatoes, Matar, and Gajar. Stir everything together and cook for 4-5 minutes to coat the vegetables with the spice mixture.
Pour in Water, cover the pan with a lid, and let it cook on low-medium heat until the vegetables are tender.
Finally, sprinkle Dried Fenugreek and Coriander, mix well, and serve hot.
