Step 1

Heat a large skillet over medium-high heat and add the oil. Once the oil is hot add the fenugreek leaves and mix in. Add the cauliflower and a good pinch of salt, cover, and cook for 3-4 minutes or until brown on some edges, stirring once in between. (If you are using root vegetables, you should add them in the beginning alongside the cauliflower)

Step 2

Then add the rest of the vegetables and salt and mix in. If the skillet is too dry then add 2-3 tablespoons of water and mix in. Cover and cook until the cauliflower is al-dente.

Step 3

Remove the vegetables from the skillet into a bowl and set aside.

Step 4

Add the 2 teaspoons of oil, onion, and a good pinch of salt and cook. Add a few splashes of water in between and continue to cook for 5-8 minutes or until the onion is golden. Add the ginger garlic paste and the spices and mix in for a few seconds. Add the tomato paste, yogurt, and 1/2 a cup of water or non dairy milk. Mix in and bring everything to a boil.

Step 5

Add the reserved vegetables back to the skillet along with the chickpeas, toss and take off the heat.

Step 6

Heat the oil in a medium skillet over medium-high heat. Once the oil is hot add the cumin seeds and cook until the cumin seeds change color. 2-3 mins. Then add the bay leaves and mix in. Add the onion, bell pepper, fenugreek leaves, and a good pinch of salt. Continue to cook until the pepper is slightly softened, 3-4 minutes. You don't want to overcook the veggies, they should have a little bit of a “bite” to them.

Step 7

Transfer the topping to the skillet with the vegetables and sauce and toss everything really well. Cover and place it back on the stove for 1-2 minutes and switch off the heat.

Step 8

Let the skillet stay covered for the next 5 minutes for the flavors to meld. Then top with some cilantro and lemon juice. Serve with flatbread, naan, or rice.