Boil a pot of water and add salt and turmeric powder.
Add the cauliflower and broccoli. Boil for 3 minutes.
Strain the veggies and place them in a bowl of ice water to stop them from cooking. Drain and keep aside.
In a non-stick pan, heat oil. Add onions and cook until light golden (2-3 min). Add ginger and garlic and saute for another minute until fragrant.
Add tomato sauce and cook until the oil separates.
Add the bell pepper and green peas. Cook for another 2-3 minutes.
Add the cauliflower, broccoli, salt, coriander, garam masala, and red chili powder. Mix well and cook until veggies are tender, not mushy.
Sprinkle a little water over the dish occasionally to provide moisture if the dish drys out to keep it from burning. Adjust the amount of salt if needed.
Add fresh tomatoes and cilantro. Cook for another 1-2 minutes.
Add lemon juice and mix. Serve hot with naan or some rice.
Notes
You can mix in other vegetables based on what you have available. The basic cooking method will still apply.I highly recommend the roasted ground cumin over regular ground cumin because of the flavor profile.