Mixed vegetable curry with five spice blend

Heat the oil over medium-high heat; add the potatoes, diced small (baby potatoes with skin on, or peeled regular potatoes), then the carrots. Fry until the potatoes are slightly golden brown.

Meanwhile mix the five spice blend (panch phoron) in a small bowl: cumin, black mustard, nigella, fennel and fenugreek seeds.

Take the potatoes and carrots out into a bowl.

Fry the cauliflower in the same oil over medium heat until light golden brown; take it out.

Add the two more tablespoons of oil over medium heat; fry the dry red chillies a few seconds, then add the bay leaves.

Add the five spice blend and fry on low heat a few seconds until the mustard seeds splutter and the seeds are aromatic; do not let them turn black or the dish turns bitter.

Add the sliced onion and fry on medium-low until softened, not browned.

Lower the heat and add the quarter cup of water so the spice powders do not burn; add the turmeric, chilli, coriander and cumin powders and stir three to four seconds.

Add the ginger and fry two seconds; return the potatoes, carrots and cauliflower, add the salt and the hot water.

Simmer covered on low heat for five minutes.

Add the green beans and shredded cabbage (hard vegetables first, quicker ones later) and cook covered on low five more minutes.

Add the chopped tomato (fresh peas would go in at the start) and cook covered 3 to 4 minutes, until the cauliflower and potatoes are tender but not mushy and most of the water has dried up.

Add the frozen peas and chopped cilantro and cook on medium heat for a minute; taste and adjust the seasoning.

Serve with rice or roti. Keeps 4 to 5 days in the refrigerator.