Dry roast coriander seeds, jeera seeds, fenugreek seeds and red chillies on medium flame until you get the aroma of roasted spices. After it cools, powder it finely.
Puree the tomatoes and keep aside.
Cut all the vegetables into medium size pieces. Thinly slice onions.
Bring water to boil with a little salt. Put the cauliflower florets in it and keep it covered for 10 minutes. Drain the water and keep the florets aside.
Heat oil in a kadai or pan, add cumin seeds, when it sizzles, add thinly sliced onions and saute until onions turn golden brown. Add a little salt to quicken the process.
Add ginger garlic paste and saute for a few more minutes. Then add all the vegetables including cauliflower.
Add little water and cook covered on medium flame. If you are using pressure cooker, do not put the weight as the vegetable will get overcooked. Keep stirring now and then for even cooking and to prevent it from getting burnt.
After the vegetables are cooked a little, add the spice powder, turmeric powder and salt needed. Cook covered.
Once the vegetables are half cooked, add the tomato puree and cook until the vegetables are tender and all the water dries up.
Rub the dried kasuri methi leaves between your palms and sprinkle all over the curry.
Garnish with coriander leaves and serve hot with chapati or paratha or rice.