Heat oil in a pan. Add cumin seeds and allow to splutter.
Add grated garlic and onion. Cook until the onion starts turning brown.
Add turmeric powder, black pepper, coriander powder, and red chili powder. Also, add about a teaspoon of water so that the spices don't get burned.
Next, add chopped tomato, green chili, and salt. Cook until the tomatoes are nicely cooked and turn mushy.
Add grated ginger, carrots, potato, and green peas. Mix and cover the pan. Cook covered for around 10 minutes.
Remove the lid, stir, and if the vegetables are sticking to the bottom add around 2-3 tablespoons of water. Cover the pan again and cook until the vegetables are nicely cooked.
Add kasoori methi, mix and cook for about a minute and then switch off the stove.
Finally, add lime juice and fresh coriander leaves. Mix. Serve hot with roti, paratha, or rice.