Heat a pot with oil and add bay leaf, cinnamon and star anise.

When they begin to sizzle in the oil, add onions and green chilies.

Stir fry them until deep golden, switching between medium to low flames & vice versa as required.

Lower the flame, add ginger, garlic, fresh turmeric and saute for about a minute, until the raw smell has gone.

Stir in ½ tsp salt and ground spices

Quickly add the pumpkin and mix well. Stir in the tomatoes and stir fry for 2 to 3 mins. Add a splash of water if it sticks to the bottom.

Cover and cook on a medium to low flame until the tomatoes turn mushy. This takes about 5 to 7 mins.

Pour Coconut milk and up to a cup of hot water if needed to thin. Add the potatoes now.

Rise the flame and bring the curry to a rolling boil. Reduce the flame and cook covered until the potato is fork tender and about to get mushy. As you cook, if required add more boiling hot water. ((Pumpkin curry should be thick, yet of pouring consistency as it thickens further after cooling. If your curry is runny, cook uncovered on a high heat for a few minutes so some of the liquid evaporates.))

Sauté the tofu in oil and transfer to curry. Then sauté the cauliflower and add to the curry. Turn the heat all the way down to low so the cauliflower doesn't get mushy.

Taste test. Add the following ingredients according to taste – ½ to 1 teaspoon salt, ½ teaspoon garam masala, kasuri methi, jaggery (sugar) and amchur (or tamarind paste). Crush the kasuri methi before adding to the pan.

Turn off and rest the pumpkin curry covered until serving. Garnish with fresh coriander leaves. If you want you may squeeze in some lemon juice while serving.

Serve with Poori, Roti, Paratha, Naan, plain steamed rice, quinoa or millets.