Prep the Vegetables: Chop the onions, garlic, ginger, and chilies. Peel and chop the potatoes into wedges: halve the potato widthways, then half again lengthways, and then cut lengthwise into thirds. Wash and break the cauliflower into florets, cutting larger florets in half to allow even cooking. Chop the stalk into smaller pieces.

Cook the Spices: Heat oil in a large pan. Add cumin seeds, black peppercorns, cloves, and cinnamon stick. Sizzle for a minute or so until fragrant.

Start the Base: Add the chopped onions and sauté over low heat until light brown (about 5–7 minutes). Add garlic, ginger, chilies, turmeric, tomato, and salt. Stir everything well, making sure it doesn’t stick to the bottom of the pan.

Add Potatoes and Stalks: Add the chopped potatoes and cauliflower stalks to the pan, and cover. Cook for 5 minutes, or until the potatoes and stalks are partially softened. If needed, let them cook a bit longer.

Add Cauliflower: Add the cauliflower florets. Mix everything together, then cover and cook for another 5–10 minutes. Stir occasionally, checking regularly until both the cauliflower and potatoes are softened to your liking.

Finish and Adjust: Stir in the garam masala and crushed kasuri methi. Taste and adjust the salt, adding extra if needed. If you like, add a pinch of sugar to balance the flavors.

Serve: Serve hot with fresh chapati and a side of yogurt to balance out the spiced flavors.