Gather all your ingredients and prep vegetables by chopping onions, mincing garlic and ginger, and dicing tomatoes and bell peppers.
Heat the oil in a large wok or deep skillet over medium heat until shimmering and fragrant.
Add the chopped onions and sauté for about 5–7 minutes until they turn golden and release a sweet aroma, stirring occasionally.
Stir in the minced garlic and ginger, cooking for another 1–2 minutes until the mixture smells pungent and fragrant, with a slight sizzle.
Add the chopped bell peppers, diced tomatoes, and mixed vegetables to the pan, stirring well to coat everything in the aromatic base.
Cook the mixture on medium heat for about 8–10 minutes, stirring occasionally, until the vegetables soften and the tomatoes break down into a fragrant, slightly thick sauce.
Sprinkle in the turmeric, chili powder, and garam masala, then toast the spices in the hot oil for about 30 seconds while stirring to deepen their aroma.
Season with salt to taste, then cook for another 2 minutes to allow the flavors to meld and the sauce to slightly thicken.
Turn off the heat, garnish with chopped cilantro, and let the dish rest for a couple of minutes to enhance the flavors.
Serve hot with naan or rice, spooning the vibrant, fragrant vegetable mixture onto your plate for a comforting, colorful meal.
