Heat oil in a pan and add cumin seeds to it. Saute for a few seconds until they become fragrant and then add the garlic paste. Saute garlic for a few seconds before adding onion. When the onion starts turning brown, add all the powdered spices (except garam masala), salt, and stir for a few seconds.
Next add tomatoes. Cook for a few minutes, until tomatoes turn mushy.
Add cauliflower and peas. Mix and cover the pan. Cook for around 12-15 minutes or until the cauliflower is almost cooked. Don't overcook otherwise it will turn mushy. Keep on checking and stirring occasionally to make sure it's not sticking to the bottom of the pan.
Now, add fenugreek leaves, grated ginger, and garam masala. Mix everything and cook for another 5-7 minutes without covering the pan.
Garnish with chopped coriander leaves and serve hot with any Indian bread or rice.
You can use use spinach instead of fenugreek leaves in the recipe.
Another substitute option is dried fenugreek leaves. You can easily find it in the spice section of any Indian/ Asian grocery store by the name Kasuri methi. If using dried leaves, add only 1/2 a tablespoon.