In the same heavy bottom pan or another add the remaining 2 tablespoon of oil.
Now add cumin seeds.
Once the seeds crackle add the masala one by one and keep on stirring.
Careful not to burn the masala.
Add the tomato yogurt mixture and cook on slow stirring frequently until you get a boil.
Once a boil comes, add the veggies.
Add water if required and let it simmer for 10 minutes. Do not add too much water or else it becomes too watery.
If adding paneer, one can add it in the last 5 minutes.
During last 1 minutes, slightly crush the fenugreek leaves between your palms and add it to the mixture.
Garnish with coriander and serve it with Naan, Warqi Paratha or Jeera Rice