To the same pot with the remaining ghee, fry the second onion (minced) along with the tomato over medium high until soft. Add the garlic, ginger, sliced green chili peppers, and the spices (red chili powder, ground coriander, ground cumin, and ground turmeric). Stir until well combined and fragrant. Cool slightly, then stir in the yogurt. Add the chopped vegetables and stir to coat in the masala. Season with salt as desired.