Heat the oil in a large wok over medium-high heat until it shimmers. Add cumin seeds and toast until fragrant, about 30 seconds.
Add the sliced onions and cook, stirring frequently, until they soften and turn golden, about 5-7 minutes. They should smell sweet and caramelize slightly.
Toss in the ginger-garlic paste and cook for another minute until fragrant and slightly sizzly.
Add the chopped tomatoes and cook, stirring occasionally, until they break down into a thick, glossy sauce, about 8-10 minutes. The mixture will smell rich and aromatic.
Stir in the diced bell peppers and other vegetables, cooking for 3-4 minutes until they start to soften but still retain some crunch and vibrant color.
Sprinkle in the coriander powder, turmeric, and toast briefly for about 30 seconds until the spices release their aroma.
Add the broken dried red chilies for smoky heat and cook for about 1 minute, allowing their aroma to infuse the dish. Remove or crush for milder spice if desired.
Pour in a splash of water or stock to loosen the sauce, then simmer uncovered on low heat for 10-15 minutes, stirring occasionally, until the vegetables are tender and the sauce is glossy and thickened.
Sprinkle the crushed kasuri methi over the dish and stir in for 1-2 minutes to release earthy aroma.
Finish with a squeeze of lemon or lime juice to brighten the flavors. Taste and adjust salt as needed.
Remove from heat and let sit for 5 minutes. Serve hot with rice or naan, garnished with fresh herbs if desired.
