Heat 2 tb of ghee in a pan over medium heat and add cumin seeds. Once they begin to sputter, add garlic and ginger paste. Cook for about a minute.
Next add green chili and onions until golden brown. Add salt, tomatoes, turmeric, red chili powder, and garam masala. Mix together and cook until it's fragrant and tomatoes are mushy, about 3 – 4 minutes.
Next, add in all the vegetables except the frozen peas and sauté on medium high heat for about 2 – 3 minutes. Add 1 cup of water and mix.
Cover, turn heat to medium low, and cook until veggies are soft and potato can be pierced with a fork. If the curry looks dry but the veggies are not done, add more water.
Once veggies are cooked, taste for seasoning and adjust. Add chickpeas and frozen peas. While those are heating up in the curry, use about 1 cup of the broth (or cold water) and mix in cornstarch until smooth.
Add cornstarch slurry to curry and mix. Raise heat enough so the curry comes to a simmer and allow to thicken. Remove from heat and garnish with cilantro.