0.5 cuponionschopped 3tomatoes, romachopped 2 tspgingergrated 3 tspgarlic 2 tbspoil 0.5 tspcumin seeds 2bay leaves 0.25 cuponionschopped 0.5 tspturmeric 0.5 tspchili powder 0.5 tspgaram masala 1 tspground coriander 1cauliflowercut into bite-sized florets 2 cupspotatoescut into bite-sized pieces 1.5 cupsgreen peas, frozen 2 cupswater 1 tspjalapeño peppers 0.5 tspsalt 1 tspfenugreek leaves, dried

1. In a bowl or cup (~700ml volume or more) blend 0.5 cup onions, tomatoes, ginger, and garlic into a paste. Keep aside.
2. Heat oil in a large skillet.
3. Fry the cumin seeds and bay leaves for 30 seconds.
4. Add 0.25 cup chopped onions and saute until light brown.
5. Add the tomato-onion paste and mix.
6. Add the spice powders and mix, saute another 5 minutes or so.
7. Add the cauliflower, potatoes, peas, along with the water, and mix well.
8. Add the jalapeno pepper and salt and bring to a boil.
9. Reduce heat, cover, and let simmer until the vegetables are cooked, around 10-15 minutes.
10. Remove from heat, add the fenugreek leaves. Allow to cool a bit before serving.