Pav Bhaji wala Gobhi - Cauliflower cooked in Pav Bhaji masala

1 whole gobhi, cut into florettes
2 bay leaves
1/2 inch cinnamon stick
Pinch of fennel seeds
1 cup finely chopped onions
1 tbsp tomato paste
4 potatoes, peeled and diced
1/2 tbsp garlic paste
1/2 tbsp ginger paste
1/2 tsp cumin powder
1/2 tsp coriander powder

Tempering:
1/4 tsp cumin seeds
1 tsp turmeric powder
1/2 tsp red chilli powder
2 tsp Badshah Pav Bhaji Masala

Garnish:
Cilantro, Kasoori Methi, Lime Juice

Method:

Heat oil in a pan. Add bay leaves, fennel seeds, and cinnamon. When aromatic add onions.  Let the onions turn translucent. Now add the tomato paste and mix well.  Add a few tbsps of water to get the mixture going.  This stage will take the longest. Add garlic, ginger, cumin, and coriander powders and start cooking uncovered on medium flame for about 10 or so minutes adding a little water at a time each time the water evaporates.  This is your base for the adding the cauliflower and the potatoes.

On the side, heat some oil in a flat pan.  Add the cumin seeds and hing. Now add the potatoes and toss well. Add the turmeric powder and chilli powder and toss again.  Cook for about 2 to 3 minutes. Add cauliflower.  Cook uncovered while tossing around. The potatoes and cauliflower should be almost cooked at this stage (al dente ;))

Now that your paste or the base is ready to go, add  pavbhaji masala, some water, and the cauliflower and the potatoes. Add salt and sugar. Adjust other seasonings, as per your taste.  Mix well so that the paste coats the vegetables thoroughly. 

Add water if necessary. You may cook it covered for a few minutes if the vegetables still appear or taste raw. 

Garnish with cilantro and kasoori methi.