Set a skillet or kadai over medium heat. Add oil. When the oil becomes moderately hot throw in the whole cumin seeds and the bay leaf and allow them to sizzle for just a few seconds.
Next, add the sliced onions and fry them until they become limp and lightly golden in color. You may add salt to quicken the process of frying.
Now, add the minced ginger and green chili paste and fry until the raw smell completely disappears and oil begins to leave the sides of skillet or kadai.
Add the turmeric powder. Mix well with the rest of the ingredients and fry until raw smell disappears.
Now, add the chopped tomatoes and fry until the tomatoes become slightly soft.
Next, add the potatoes and fry well until they are nicely coated with the bhuna masala.
Throw in the garam masala and mix well with the rest of the ingredients.
Now, add the gobi florets and mix well. Fry for 3-4 mins with the rest of the ingredients.
Next. lower the heat to medium low and cover and cook. You may sprinkle water and cook the vegetables until just done. It should take you about 7-8 mins. Prick the cauliflower and the potato with a fork to check the doneness.
Garnish with chopped coriander leaves and give everything a good mix. Serve hot. Enjoy!