Aloo gobi (cauliflower and potato curry with green peas)

Cut the cauliflower into fairly large pieces so they hold their shape; wash and pat dry in a towel to limit splatter in the hot oil.

Cut the potatoes into large pieces.

Heat oil (mustard oil, or any oil) over medium-high heat.

Add the potatoes with a pinch of salt and fry on medium-high until golden brown at the edges, a few minutes; remove to a bowl.

Fry the cauliflower with a pinch of salt until golden brown; remove.

In the same pan add more oil on medium heat; when fairly hot, drop to low and add a dry bay leaf and cumin seeds.

When the seeds crackle, add the chopped onions and salt and stir on medium heat until soft and glossy, not browned.

Add the ginger and garlic and stir until the raw smell goes.

On low heat add Kashmiri red chilli powder and turmeric and stir a second for colour.

Add the crushed tomatoes and coriander seeds; cover a few minutes on medium heat until oil bubbles at the edges.

Add the cauliflower and a whole chili, stir a few minutes, then add the potatoes (whichever cooks slower goes first), with salt and sugar.

Add about 2 cups of warm water and cover over medium-low heat for about 8 minutes.

Add the frozen green peas and garam masala.

If dry, add a little water, cover and cook a few more minutes until the cauliflower is tender but holds its shape.

Finish with roughly chopped coriander leaves; discard the bay leaf. Serve as a side with rice or roti.