Heat oil in a pan/kadhai.
When the oil is hot, add cumin seeds and mustard seeds. Let them crackle.
Next add chopped onion and fry till soft.
Add ginger garlic paste and saute till raw smell goes away.
Turn the flame to low and add turmeric powder, red chilly powder, coriander powder, salt, garam masala, chicken masala or any other mentioned in the ingredients. Add little water and saute untill the oil separates.
Add the vegetables and saute for a min or two. Keep stirring at regular intervals to avoid masala sticking to the bottom.
Add kasuri methi (crush between palms before adding).
Turn the flame to high, add hot water. Give a good mix and let the water come to a boil.
Cover the pan and simmer on low flame till the vegetables are cooked completely. Can take 10-15 minutes.
Check for water content, and adjust the consistency as per your preference. To reduce, cook on high flame till water evaporates.
Lastly, add coriander leaves. Aloo Gobi Matar masala is ready to serve.