Marinate the cubed vegetable with the ginger- garlic paste, turmeric powder, chilli powder, oil and salt. Keep aside for 15 minutes. .
Heat the oil for deep frying in a pan and fry the vegetables till they are golden brown.
Drain onto an absorbent paper and keep aside
Heat another pan with 1 tablespoon oil.
Add the fennel seeds, mustard seeds, fenugreek seeds, nigella seeds, cumin seeds and asafoetida.
When they start to crackle, add the onions followed by ginger-garlic paste and chopped green chillies.
Saute till the onions turn translucent.
Add the turmeric powder, chilli powder, garam masala and amchoor powder and stir for a minute.
Add the fried vegetables, curd and cream and mix well.
Cook for 3-4 minutes.
Serve hot with rice or Roti.