Put a pan on medium-high heat with a little oil (about two tablespoons).
When the oil is hot, add the cauliflower florets with a pinch of salt and turmeric. Fry them over medium-high heat until they are golden brown. Remove and set aside for later.
Do the same with the potatoes.
Add more oil to the pan.
When the oil is hot, first add the dry red chillies and cumin seeds. When they start to crackle, add bay leaf, cinnamon stick, and cardamoms.
Wait a few seconds until bubbles appear around the spices. Add the ground spices (cumin, coriander, turmeric, chilli) and grated ginger.
Add chopped tomatoes and sauté over medium heat until the oil separates from the spices.
Add cauliflower florets and potatoes that we fried earlier.
Mix and sauté for a few seconds. Add salt and water to cover the surface of the vegetables.
When it starts to boil, lower the heat to medium. Cook until the cauliflower and potatoes are tender.
Add green peas and cook for two more minutes.
Finally, sprinkle Garam Masala on top and mix carefully.
Serve this delicious, aromatic Bengali-style Aloo Gobi with hot Basmati rice.
