Cauliflower potato curry with blended onion-tomato gravy

Bring a pot of water to a rolling boil; boil the potatoes 4 to 5 minutes first, then add the cauliflower and boil 4 minutes more.

Drain through a colander, saving the water.

Fry the blanched vegetables in 2 tbsp hot oil on high heat until slightly browned at the edges; remove to a plate.

In the same pan heat 1 tsp oil and cook sliced onions just until pale; add chopped ginger, whole garlic cloves and half the chopped jalapeno.

Add tomatoes and a sprinkle of salt; cover on medium-high 3 to 4 minutes until just softened; remove to a bowl and cool a bit.

Blend with about 6 tbsp water to a smooth paste.

Mix turmeric, chili powder (or paprika) and ground coriander with 4 tbsp water into a spice paste.

In the rinsed pan heat oil, not smoking, and add cumin seeds; when they splutter or turn fragrant, lower the heat and add the spice paste so it does not burn and turn bitter; stir a few seconds.

Add the onion-tomato paste, a sprinkle of sugar and the blender rinsings; cover on medium 5 minutes.

Add the fried potatoes and cauliflower, the rest of the jalapeno and salt; stir on medium-high until coated.

Add one cup of the reserved water, bring to a boil, add garam masala, cover on medium about 8 minutes until the potatoes are soft.

Add thawed frozen peas (fresh peas go in with the potatoes and cauliflower); taste and adjust seasoning; finish with coriander leaves.