Heat oil in a pan on medium heat (you can either use coconut oil or vegetable oil of your choice)
Add cumin seeds and allow them to sizzle. Then add the slit green chilies and red onion, sauté until the onion is translucent.
Add ginger-garlic paste, sauté until the raw smell no more exists.
Add chopped tomatoes, sprinkle some salt over them, then cover and cook on low heat until tomatoes turn soft and mushy.
Regulate the heat to low and add turmeric powder, Kashmiri red chili powder, cumin powder, and coriander powder. Mix well and cook on low heat until the oil separates from the gravy.
Add green peas and cauliflower florets, stir to mix and pour 150ml of water. Cover, and cook for 10 minutes on medium heat or until cauliflower and green peas are tender.
Taste for salt and adjust if necessary. Add the garam masala and crushed kasuri methi. Mix well and cook for a minute.
Garnish with fresh cilantro and serve hot Gobi Matar Masala with rotis or dosa. Enjoy!