Heat oil in a handi / kadai / pan and temper with cumin seeds, cinnamon and cardamoms.
Give it a stir and add the onions. Saute till it is light brown.
Make a paste of the ginger and garlic. Mix with all the powdered spices (except salt) along with some water. Now add the spice paste and fry on a medium flame till the oil separates.
Add all the veggies, green chilies and salt.
Mix well and cook, covered for 2-3 minutes. Add the chopped fenugreek leaves and combine everything well. Cover and cook, by stirring at intervals till the veggies are almost done.
Add the chopped tomatoes and continue to cook, covered for another 2 minutes.
When done, add the crushed kasuri methi and mix well.
Switch off the flame and keep it covered for 2-3 minutes. Serve in a clay pot (handi) preferably, as a side dish with naan, tandoori roti, kulcha, roomali roti, jeera rice, pulao or plain biryani.
