Begin by washing, peeling, and chopping your vegetables into bite-sized pieces. Dice the onion, mince the garlic, and grate the ginger. Don’t forget to remove the seeds from the red bell pepper to enhance the dish’s texture.

In a large skillet or pot, heat the cooking oil over medium heat. Add the cumin seeds and let them splutter, releasing their fragrance into the air.

Next, add the diced onion and sauté until it turns translucent, about 3-4 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Sprinkle in the turmeric powder, garam masala, and chili powder. Toast the spices for a minute to enhance their flavors.

Toss in your chopped vegetables along with the crushed tomatoes. Mix everything thoroughly, then add about 1 cup of water and stir well.

Bring the curry to a gentle simmer, then cover and allow to cook for 10-15 minutes until the vegetables soften.

After the vegetables are tender, taste the curry and adjust the seasoning with salt and pepper.

Once cooked, turn off the heat and add the crushed kasuri methi and lemon juice. Stir well.

Garnish with freshly chopped cilantro and serve hot.