Heat oil in a pan. Keep the flame to low. Add whole garam masala spices - black cardamom and cinnamon. Stir and fry the spices for a few seconds.
Add finely chopped onions and sauté stirring often till lightly browned. Add the ginger-garlic paste. Stir and sauté for some seconds till the raw aroma of ginger and garlic goes away.
Then, add tomatoes and all the spice powders one by one. Sauté the mixture till the oil separates. Stir often while sautéing.
Next add all the vegetables including green peas. Add water and salt.
Cover and simmer till the vegetables are cooked well and tender. If the veggies start sticking to the pan, add some water and mix. Cover pan with lid and continue to simmer.
When the veggies are tender and cooked perfectly, continue to simmer if there are any liquids in the pan. Note that the veggie mixture should become dry and there should be no liquids in it.
Check the seasoning and add more salt if needed.
Garnish Veg Keema with coriander leaves and serve hot or warm with roti, phulka, paratha, naan or bread.