Heat a pan with oil. Add cumin seeds and red chilies.

When the seeds splutter add onions & green chilies.

Saute them until golden & add ginger garlic. Saute for a minute.

Stir in red chilli powder, coriander powder, turmeric & cumin powder.

Add the tomatoes & cook until they break down and begin to release some fats.

Pour ¼ to ½ cup water & cook on a medium heat until the sauce thickens & becomes aromatic.

Meanwhile add 2 tablespoon oil to another wok or pan. Add ginger juliennes, carrots and green beans.

Sprinkle ⅛ teaspoon salt & Stir fry on a high heat for 2 to 4 mins.

Add onions, green peas, sweet corn, baby corn & bell peppers.

Stir fry on the highest heat, just until tender & cooked yet crunchy, for about 2 to 3 mins. Turn off the heat.

Check if the sauce is ready, it should be thick yet saucy (Check pics in the post).

Crush kasuri methi in your palms and add it along with remaining salt, sugar (optional), garam masala and fennel powder.

Add the veggies as well and stir fry for 1 to 2 mins on a high heat. If your veggies are not soft enough to your liking, splash little water. Cover and cook on a medium heat for a few minutes. Do not overcook to the extent the veggies turn soggy.

Turn off the heat and add coriander leaves. Serve vegetable jalfrezi with steamed rice, roti or naan.