Begin by cutting the potatoes, bell peppers, and carrots into bite-sized pieces.
Finely chop the onion, garlic, and ginger, and dice the tomatoes.
In a large pan or wok (karahi), heat the oil over medium heat. Add the cumin seeds and coriander seeds, and fry for about a minute until they start to pop.
Introduce the chopped onion, garlic, and ginger to the pan, and cook for approximately 5 minutes until the onions turn translucent.
Add the chopped potatoes, bell peppers, and carrots to the pan, stirring well to combine with the onion and spices.
Incorporate the turmeric powder, chili powder, and salt, ensuring all the vegetables are evenly coated. Cook for about 3-4 minutes.
Introduce the diced tomatoes to the pan and cook for an additional 4-5 minutes until the tomatoes have softened.
Pour water into the pan and stir well.
Cover the pan and let the mixture simmer for around 20 minutes, or until the vegetables are cooked through and the sauce has slightly thickened.
Sprinkle dried fenugreek and fresh coriander leaves over the dish.