In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add 1 teaspoon of cumin seeds and sauté for about 1 minute until fragrant.

Add one chopped onion and sauté for approximately 5 minutes until soft and translucent. Incorporate 3 minced garlic cloves and 1-inch grated ginger, cooking for an additional 30 to 60 seconds.

Stir in 2 chopped tomatoes, 1 teaspoon of turmeric powder, 1 teaspoon of coriander powder, and a pinch of salt. Cook for about 5 to 7 minutes until the tomatoes break down.

Add mixed vegetables to the pot, stirring to ensure they are well-coated in the masala.

Pour in 1 to 1.5 cups of water, bring to a rapid boil, then reduce heat to simmer for 15 to 20 minutes until vegetables are tender.

Optional: Stir in 1 cup of coconut milk and let simmer for an additional 5 minutes.

Finally, sprinkle 1 teaspoon of garam masala, stir well, and adjust seasoning with salt as needed.