Cauliflower, potato and chickpea curry

Bring a pot of water to a rolling boil; add a teaspoon of salt and half a teaspoon of turmeric powder.

Add the small-cut potato, cover 2 minutes, then add the small cauliflower florets and boil 3 to 4 minutes, just until they begin to soften.

Lift them out into a colander; keep the turmeric water.

Heat three tablespoons of oil on medium-high, then lower to low and add the cracked green cardamoms, cinnamon stick, bay leaf, dry red chilli, a teaspoon of cumin seeds and half a teaspoon of black mustard seeds; fry a few seconds until the seeds splutter.

Add the finely chopped onions with a pinch of salt and fry until just starting to turn golden.

Mix two teaspoons of Kashmiri red chilli powder, half a teaspoon of turmeric and two teaspoons of ground coriander with 4 to 5 tablespoons of water into a paste.

Add two teaspoons each of grated garlic and ginger and fry a few seconds on low; add the spice paste with a splash of water so it does not burn, and fry a few seconds.

Add the tomatoes, a pinch of salt and about four tablespoons of water from rinsing the spice bowl; cover on medium 2 minutes.

Add a ladleful of the turmeric water, cover 2 minutes; add another ladleful and cover 3 to 4 minutes until the tomatoes are mush.

Add the drained, rinsed chickpeas, the boiled cauliflower and potatoes and about two ladlefuls of the vegetable water; stir to coat.

Add a teaspoon of garam masala, salt to taste, about a teaspoon of kasuri methi, half a cup more turmeric water and a whole green chili.

Bring to a boil, then cover on medium about 8 minutes, checking that the vegetables do not overcook.

Taste; add a teaspoon of sugar if wanted, a quarter cup of frozen peas, a ladleful of water to the consistency wanted, and coriander leaves.