Heat a large skillet over medium-high heat and add the oil. Once the oil is hot add the fenugreek leaves and mix in. Add the cauliflower and a good pinch of salt, cover, and cook for 3-4 minutes or until brown on some edges, stirring once in between. (If you are using root vegetables, you should add them in the beginning alongside the cauliflower)

Then add the rest of the vegetables and salt and mix in. If the skillet is too dry then add 2-3 tablespoons of water and mix in. Cover and cook until the cauliflower is al-dente.

Remove the vegetables from the skillet into a bowl and set aside.

Add the 2 teaspoons of oil, onion, and a good pinch of salt and cook. Add a few splashes of water in between and continue to cook for 5-8 minutes or until the onion is golden. Add the ginger garlic paste and the spices and mix in for a few seconds. Add the tomato paste, yogurt, and ½ a cup of water or non dairy milk. Mix in and bring everything to a boil.

Add the reserved vegetables back to the skillet along with the chickpeas, toss and take off the heat.

Heat the oil in a medium skillet over medium-high heat. Once the oil is hot add the cumin seeds and cook until the cumin seeds change color. 2-3 mins. Then add the bay leaves and mix in. Add the onion, bell pepper, fenugreek leaves, and a good pinch of salt. Continue to cook until the pepper is slightly softened, 3-4 minutes. You don't want to overcook the veggies, they should have a little bit of a “bite” to them.

Transfer the topping to the skillet with the vegetables and sauce and toss everything really well. Cover and place it back on the stove for 1-2 minutes and switch off the heat.

Let the skillet stay covered for the next 5 minutes for the flavors to meld. Then top with some cilantro and lemon juice. Serve with flatbread, naan, or rice.