Alu Phulkopir Kalia (Potato Cauliflower Thick-Gravy)

Kalia is a strong word to use for this dish, but the dish is substantial. So enjoy!

1/2 medium cauliflower (florets)
2 medium potatoes (1 inch diced)
3 small onions (diced)
3-4 cloves garlic (minced)
2 medium tomatoes (diced)
garam masala (whole)
2 bay leaves
cumin powder (2 tsps)
coriander powder (4 tsps)
turmeric powder (1 tsp)
ginger (minced or powder 1 tsp)
oil (3 tbsps)
salt
coriander leaves

1. Heat oil. Fry whole garam masala and bay leaves. Add onions and garlic and fresh ginger (if using). Fry till light brown in colour.
2. Add tomatoes, turmeric, cumin and corinander powder. Fry till it's fairly dry.
3. Add potatoes, salt. Add 1/2 cup of water, stir and cover.
4. 15 minutes later add cauliflower florets, stir well, cover for 20 minutes.
5. Give it a final stir and check for doneness of potatoes and cauliflower.
6. Garnish with coriander leaves.

Serve with rice, roti or luchi.