Heat oil in a large skillet over medium heat until shimmering. Add cumin seeds and toast until fragrant, about 30 seconds, listening for a crackling sound.
Add finely chopped onions to the pan and sauté until they turn golden and soft, about 5-7 minutes, stirring occasionally. You’ll notice the onions releasing their sweetness and the oil starting to coat them evenly.
Stir in minced garlic and grated ginger, cooking for another minute until fragrant. The mixture will emit a spicy, garlicky aroma that signals it's time to add spices.
Add chopped tomatoes and dry red chili, cooking for 8-10 minutes until the tomatoes break down and the oil begins to separate from the masala, creating a rich tomato-base.
Mix in garam masala, turmeric powder, and salt, stirring well to coat the tomato mixture evenly with the spices. Let this cook for another 2 minutes, enhancing the aroma.
Add in the chopped mixed vegetables and stir to coat them with the spiced tomato gravy. Pour in water or vegetable stock, bringing everything to a gentle boil.
Reduce the heat to low, cover the pan, and let the vegetables simmer for 15-20 minutes until tender and infused with the spicy sauce, with occasional stirring to prevent sticking.
Uncover and increase the heat slightly if needed to thicken the sauce, cooking for another 5 minutes until it reaches your desired consistency. Adjust salt and spice levels as needed.
Turn off the heat once the curry is thick and fragrant. Serve your Veg Kolhapuri hot, accompanied by rice or naan for a complete meal.
