Yogurt Stewed Cauliflower and Potatoes

Ingredients (Serves 2-3)

4 tbsp virgin mustard oil (use olive or sunflower/grape seed)
3/4 cup red onions, thin sliced
1 bay leaf
1/2 " cinnamon stick 
1 black cardamom, cracked open
3 whole dry chillies (adjust to tolerance, any mild hot variety will work)
1 fat garlic clove, grated
1 " fresh ginger shoot, grated
1/2 cup tomatoes, finely chopped
Salt to taste
1 medium cauliflower (about 1 lb)
1 large potato
Up to 1/2 cup water if required
Chopped cilantro (for garnish, optional)
For the spice rub

1/2 tsp black peppercorns
1/2 tsp cumin seeds
2 cloves
1.5 tsp coriander seeds
Pinch of ajwain (optional)
1/8 tsp fresh grated nutmeg
1/2 tsp salt
4 tbsp plain greek yogurt (or equivalent quantity, thick hung yogurt/curd)
Method

Cut the cauliflower into florets. Peel the potatoes and cut them roughly the same size as cauliflower florets. Wash thoroughly under running water & let the water drain completely.Ensure that the cauliflower and potatoes are completely dry, use kitchen towel if required. 

Using your coffee grinder, grind black peppercorns, cumin seeds, cloves, and ajwain(if using). Mix these ground spices along with nutmeg and salt to the yogurt.

In a large bowl, combine the cauliflower and potatoes with spice mixed yogurt and let sit.

Meanwhile, heat oil in a heavy bottomed pot with lid on medium heat.Once the oil is just about to smoke, add the chopped onions to the pot. Also add the bay leaf, cinnamon, chilies and black cardamom. Cook the onions till golden brown. About 5-7 minutes. Next, add the grated ginger & garlic to the pot. Cook for 1 minute.Add the tomatoes to the pot and let cook for 2-3 minutes till they start to sweat.

Lower the heat, wait for few minutes (very important to avoid curdling of yogurt)and add the marinated cauliflower to the pot next and combine well.Cook for 2-3 minutes with constant stirring, You will slowly see yogurt releasing water.Cover the pot and let cook to almost done,about 18-20 minutes. (This time will depend on your variety/size of cut too)

Lift the lid, check and adjust the salt now. If you want gravy, add water to the pot and let cook for another 5-8 minutes. Try not to stir the pot else the vegetables will turn mushy.

Remove from heat and let sit covered for another at least half an hour. Garnish with cilantro and serve warm.