Heat oil (if vegan) or ghee in a pan.
Fry cumin seeds for 5 seconds, then fry minced ginger and garlic for 45 seconds.
Next add curry leaves and sliced onions. Saute till the onions turn translucent.
Then add sliced bell peppers and green peas. Continue to saute for 2-3 minutes or until the bell peppers are cooked.
Now add the spice powders like turmeric powder, paprika, cumin powder and curry powder along with salt. Mix and cook the masala for one more minute.
Then add the cooked rice. Mix it all together so that the masala coats well with the rice.
Garnish with chopped cilantro. Serve warm along with some raita/yogurt dip.