Heat ghee to medium high.
Add cumin seeds and cardamon pods, cloves, bay leaves, and cinnamon sticks. Cook (they will sizzle and perfume) about 30 to 45 seconds.
Add onion and garlic and saute until gently browned, about 5 minutes.
Add all vegetables except the peas. Cook, stirring often. Coat vegetables completely with mix.
Add garam masala and salt. Stir into mixture.
Add water to release browned bits into the mix.
Bring to a boil and immediately reduce to medium-low and simmer, stirring occasionally, until vegetables are tender to fork but still a little crunchy, about 10 minutes.
Stir in peas, cover pan with lid and remove from heat.