In a skillet, heat 2-3 tbsp of a mild oil like sunflower.
Add 1 tsp of cumin seeds.
Once cumin seeds sputter, add healthy 1 tbsp of ginger-garlic paste (or 1 clove garlic and 1/2 tsp ginger grated), and onion.
Add the whole garam masala spices: clove, peppercorn, cardamom, cinnamon, and saute for a few minutes.
Add red chili powder and turmeric and stir the mixture.
Add the can of fire roasted tomatoes, stir to combine and allow this to cook down for 3-5 minutes.
Add 1 cup of water and 1 tbsp tomato paste, 2 tsp salt and 1 tsp sugar (I use coconut sugar). The sugar will cut some of the acidity when using canned tomatoes.
Simmer the sauce on medium for 5-10 minutes.
Add the cauliflower and cover, simmer for another 5-10 minutes, stirring occasionally until the florets are cooked through.
Add the thawed peas, snow peas and carrot sticks. Stir to combine, cover and simmer for another few minutes. These vegetables do not take long to cook. If the mixture looks like it needs more water, add a little at a time.