Heat oil in a large skillet over medium heat. Add cumin and coriander seeds, and toast them until fragrant, about 30 seconds, until they start to crackle and turn golden.
Add minced garlic and grated ginger to the skillet. Sauté until fragrant, about 1 minute, until the mixture turns slightly golden and smells warm.
Introduce chopped tomatoes to the pan. Cook, stirring occasionally, until they break down and the mixture thickens, about 8-10 minutes, filling the air with a rich, tangy aroma.
Transfer the cooked tomato mixture to a blender and blend until smooth. Return the pureed sauce to the skillet and simmer for 2 minutes to re-incorporate the flavors.
Add the mixed vegetables to the sauce, stirring well to coat them evenly. Season with turmeric, chili powder, salt, and garam masala.
Pour in water and bring the mixture to a gentle boil. Reduce heat to low, cover, and simmer for about 15-20 minutes, until the vegetables are tender and the sauce thickens slightly.
Uncover the skillet and check the curry’s consistency. It should be thick, with a glossy, fiery red surface. Adjust seasoning if needed.
Garnish with chopped fresh cilantro for a burst of freshness and color. Serve hot with rice or flatbread.
