Step 1

Heat up 1-2 tsp of oil in a pan on medium low heat

Step 2

add 1 tsp of cumin seeds and saute for 30 seconds. Make sure not to burn the seeds

Step 3

Add in your diced onion and saute until golden - about 5 minutes

Step 4

Add 1 TBL of ginger garlic paste and saute for 1 minute (directions on how to make your own in the notes section below, if you don't have a jar of this on hand)

Step 5

Add 2 medium, diced tomatoes, 1 tsp of chili powder (less if you don't like spice) 1 tsp turmeric powder, 2 tsp coriander powder, 1/4 tsp of hing (if you have it on hand) and a small pinch of salt.

Step 6

Cover and cook on medium low until tomatoes start to dissolve into a paste (should take about 8-10 minutes)

Step 7

Add 3 small, peeled and diced potatoes and a half of a large head of cauliflower.

Step 8

Add about a 1/2 cup of water, and add more later if needed - 1 TBL at a time if it looks like it's burning and drying up.

Step 9

Cover with a lid and cook until veggies are tender - about 5-8 minutes.

Step 10

Add 1/2 cup of frozen peas and cook until peas are warmed through - about 1-2 minutes

Step 11

Turn off heat

Step 12

Add the juice of 1/2 of a lime or lemon, a handful of chopped fresh cilantro, 1 tsp of garam masala and 1 tsp of ground fenugreek.

Step 13

Salt to taste, add more if it tastes bland.

Step 14

Serve over rice, or with roti