Gobi Jalfrezi

Ingredients:
 2 cauliflowers,medium,cut into medium sized florets
 1 bell peppers,large,cut into strips
 2 cup tomatoes,cut into strips
 3 Tbs ghee or refined oil(I used 1 tbsp of ghee & 2 tbsp of oil) 
 2 bay leaves 
 2 Tbs ginger paste or minced 
 2 Tbs garlic paste or minced (I used minced)
 1 tsp chopped green & red chillies
 2 dry whole chillies
 1 tsp cumin seeds
 1 tsp cumin powder
 1/4 tsp ground cloves
 1/4 tsp ground cardamom
 Salt to taste
 1/2 tsp ground black pepper
 1 Tbs white vinegar 
 1 Tbs chopped fresh coriander for garnish

Method:

Cut the cauliflower into small florets and chop the thicker stems into small pieces. 

Remove seeds from peppers and cut into long strips. 

Heat oil or ghee over medium-high heat. 

Add whole dry chillies,bay leaves, ginger, garlic, cumin seeds & powder, cloves & cardamom and cook, stirring regularly, until fragrant and the seeds start to crackle.  

Add cauliflower, bell peppers, salt & ground pepper, stir until the cauliflower is evenly coated with the oil & spices, then cover and reduce heat to medium-low. 

Cook, stirring just once or twice, until cauliflower begins to soften a bit, about 10 minutes. 

Uncover, stir in tomatoes and vinegar, and bring to a simmer. 

Cover and cook at a low simmer until cauliflower is tender, about 15 minutes. 

Uncover and stir: If the mixture is not fairly dry, increase heat and cook a little longer to evaporate most of the liquid.

Garnish with chopped coriander leaves.

Serve hot with roti or paratha.