In a small bowl, mix all the ground spices with a little water and set them aside.
Put a pan on medium-high heat with a little oil (about two tablespoons).
When the oil is hot, put the florets with a pinch of turmeric and salt. Fry them until they change colour and become soft. Remove and set aside.
Do the same with the potatoes.
In the same pan heat 2 tablespoons of oil and add the bay leaf, cumin seeds and dry red chillies. When they start to sizzle add the spice mixture that we have prepared before and the grated ginger.
Fry until the oil separates from the spices. Add tomatoes and fry for a few seconds.
Add cauliflower and potatoes that we fried before.
Mix everything well mixed and stir for a few seconds. Add water until it covers the vegetables and salt.
When it starts boiling, lower the heat to medium-low and cover with a lid.
Let it cook until the cauliflower and potatoes are tender, and the gravy looks rich in colour.
Turn off the heat and sprinkle garam masala powder.
Serve it with Luchi or hot steamed rice.