Smear the cauliflower florets with a pinch of turmeric and salt.

Heat 1 tbsp oil in a kadai and fry the florets till they catch a tinge of light golden brown and have become slightly tender. Drain from oil, keep aside on a kitchen towel to absorb the excess oil.

Add the remaining oil to the kadai, add the bay leaves, crushed cardamom, cinnamon and cloves, allow them to splutter. When the spices start to release their aroma, add the cumin seeds, stir for a minute or so.

Add the baby potatoes and fry over medium flame till they are about three-quarters cooked.

Now stir in the tomato puree, sprinkle a little salt and saute till the tomato is cooked. Add the grated ginger, turmeric powder, coriander powder, cumin powder, green chillies and cook for 5 odd minutes till oil starts to release from the masala.

Throw in the fried cauliflower florets and the green peas, sprinkle the salt and sugar, give it a hearty stir and cook for a further 5 minutes .

Add 11/2 cups of warm water, cover and cook over a medium flame till the potatoes and cauliflowers are just cooked, they should not be mushy. Another 5-7 minutes I would reckon.

Adjust seasonings, add a generous dollop of ghee and finish with a sprinkle of garam masala powder. Serve hot.