Pour the oil into a large pan and place it over medium heat until it becomes hot.
Stir in the chopped onion and cook for 4–5 minutes, allowing it to turn soft and golden.
Mix in the ginger paste, garlic paste, and cumin seeds, stirring continuously for about 1 minute so the flavours release their aroma.
Add the tomatoes, breaking them down with a spoon, and cook for 4–5 minutes until they soften into a rich base.
Sprinkle in the salt, chilli powder, turmeric powder, cumin powder, Kashmiri chilli, and dried fenugreek, then stir well and cook for 3–4 minutes to deepen the flavours.
Pour in water and let the mixture simmer for 3–4 minutes, creating a spiced gravy.
Add the frozen vegetables directly into the pan, stir to coat them in the sauce, and cook for 10–15 minutes until tender and well combined.
Finish by scattering fresh coriander over the curry just before serving.
