3 T vegetable oil or ghee
4 green cardamom pods, lightly crushed
1 bay leaf
1 heaping tsp cumin seed
1" piece of cinnamon stick
Heat the oil in a wok or large pot. When hot, add the spices and let them "pop".
Add 3 small or 2 large onions, diced and cook until they're golden brown (about 10 minutes).
Add 1 large baking potato and 2 carrots, diced in 1/2" dice and cook for about 5 minutes.
Add:
3 cloves garlic, minced
1 T minced ginger
and cook for 30 seconds
Add:
3 tomatoes, grated (or 1.5 cups tinned tomatoes, minced)
1/2 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp salt
and cook for about 5 minutes, until the tomato appears well-cooked.
Add 1 small cauliflower, cut into small florets and 1 cup water (or juice from tinned tomatoes). Cover and cook until cauliflower is just soft, about 10 more minutes.
Add:
1 cup peas
juice of 1/2 a lemon
1 tsp garam masala
Cook until peas are done.
Serve with roti and yogurt.
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