Heat a nonstick kadai with oil, add cumin seeds, hing, grated ginger and saute well.
Now add the ground masala and combine well.
Let it cook on high flame for 5 minutes,
Add salt and turmeric powder, continue cooking on high flame.
Next add red chili powder, coriander powders, and coriander leaves.
Mix everything really well, simmer, and cook for 10 minutes, by which time the oil starts to separate
Now add the drained, cooked vegetables. Bring to a boil, add more water if required depending on the consistency.
Sprinkle the garam masala and methi leaves and simmer for 2 minutes with a lid.
Serve with chapatti, parantha, naan, or rice.