Heat the ghee or oil in a large heavy-bottomed pan over medium heat until it shimmers. Add the cumin seeds and let them crackle for about 30 seconds, releasing a warm aroma.
Add the chopped onion to the pan and cook, stirring occasionally, until it becomes translucent and starts to turn golden around the edges, about 5-7 minutes. The kitchen will fill with a sweet, caramelized smell.
Stir in the garam masala and cook for another minute, allowing the spices to toast lightly and release their fragrant oils.Be careful not to burn the spices; lower the heat if needed.
Add the chunked carrots to the pan and cook for about 3-4 minutes, stirring often, until they begin to soften and their edges glisten with spice oil.
Pour in the coconut milk and add the chopped tomatoes, stirring well to combine. Bring the mixture to a gentle simmer, watching as it bubbles softly and the sauce starts to thicken slightly.
Stir in the cauliflower florets and frozen peas, then cover the pan with a lid. Reduce the heat to low and let everything simmer gently for 20-25 minutes, until the vegetables are tender and the sauce is velvety.
Check the seasoning and add salt to taste. If the sauce is too thin, uncover and let it simmer for a few more minutes to thicken it further.
Remove the pan from heat and let the vegetable korma rest for 5 minutes so the flavors meld. Garnish with chopped cilantro if desired for a fresh, herby touch.
Serve the hearty vegetable korma hot with fluffy rice or warm naan, enjoying the rustic, comforting flavors and imperfect textures that make this dish so special.
