Heat the oil in a pan, add the cumin seeds. When the seeds begins to change colour, add the onions and sauté until golden brown. Add the ginger and garlic paste and sauté for one minute.
Add the turmeric powder, degi mirch powder, salt and coriander powder. Stir continuously.
Add the vegetables to the pan and stir. Cook, covered, on low heat until the carrots are almost done. Sprinkle a little water if necessary
Add the tomatoes, stir for a minute and add half a cup of water. Cook until the vegetables are cooked and the water has dried up.
Sprinkle garam masala over the curry before taking it out of the pan. Serve hot, garnished with ginger juliennes and coriander leaves.