Heat oil in a pan and add the cumin seeds and hing, then add ginger and sauté until fragrant (about 1 minute)
Add the potatoes, peas and cauliflower, salt and all dry spices, sabji masala, except garam masala and amchur powder to this and cook on lowest heat, covered, mixing now and then so the vegetable pieces don't burn and get cooked evenly.
When the vegetables are almost cooked, add the tomato and mix again.
Cook again for 2 minutes, add amchur and garam masala.
Mix again until well combined.
The potatoes, peas and cauliflower should be roasted and dry by now.
Garnish with a generous amount of chopped coriander leaves and mix again.
Serve with chapati or paranthas.
