1 ½cupsWateradjust as per your liking gravy consistency
2tablespoonsCilantro or coriander leavesfinely chopped
Roughly chop onion, tomato, ginger, garlic and green chilies.
Make smooth paste using grinder or blender.
Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle.
Then add bay leaf and cinnamon stick. Sauté for 30 seconds.
Add onion-tomato paste and mix. Cook till all the water evaporates and becomes thick paste.
Now add turmeric powder, red chili powder, cumin powder, coriander powder and salt. Mix well and sauté for a minute.
Then add 1 ½ cups of water and mix.
Add cauliflower florets, potatoes and peas. Mix well. Cover the pan.
Cook till potatoes and cauliflower get cooked. Do stir twice or trice in between and make sure that it is not sticking to the pan. If it dries out then add splash of water as needed.
Then add garam masala, amchur powder and kasoori methi. Mix well and simmer for 1-2 minute.
Turn off the stove and finally garnish it with chopped cilantro.
If you are in rush: while onion-tomato gravy is cooking, Boil the potatoes, peas and cauliflower in pressure cooker or microwave or in pan in boiling water separately. Add cooked veggies to the gravy, simmer for 3-4 minutes and it is ready.
Another method: Start preparing this in pressure cooker, after step 11, cover the cooker with lid, put the weight on and cook for 2 whistles on medium. Then continue with step 13.