Tomato cauliflower fry

Heat 2 tablespoons of oil in a pan over medium-high heat; add the cauliflower florets (washed and pat dried to avoid spattering) with a sprinkle of salt and stir until browned at the edges.

Cover on medium-high, stirring from time to time and covering again, until the cauliflower develops brown spots; take out into a bowl.

Add 2 more tablespoons of oil; when just hot enough that the seeds splutter but do not burn, add the cumin seeds, cinnamon stick and dried bay leaf and stir briefly.

Add the chopped onions with a pinch of salt and stir frequently over medium heat until a little browned at the edges.

Lower the heat, add a splash of water, then the turmeric powder and Kashmiri red chilli powder.

Add the grated ginger and stir only a few seconds; ginger turns bitter if stirred long.

Add the tomatoes with a pinch of salt; lid on over medium heat, stirring now and then, until mushy.

Add a splash of water rather than more oil, then the fried cauliflower and a final sprinkle of salt; stir to coat each piece.

Cover on low heat until the cauliflower is tender, adding a splash of hot water only when it looks dry.

Add the garam masala powder, then a little sugar to balance; lid on, medium-low heat a few more minutes until tender but holding shape.

Add a little more chili powder if needed; remove the bay leaf and cinnamon stick and finish with coriander leaves. Serve with rice or roti.