Peel and cut the potatoes into small pieces. Cut the cauliflower into pieces as well. Wash them thoroughly and drain the water.

Heat oil in a pan. Once the oil is hot, fry the potatoes and then the cauliflower separately until they are light pink.

In the remaining oil, add cumin seeds and bay leaves. Then add ginger, green chili, and garlic, and sauté for 1 minute before adding the onion. Once the onion turns pink, add all the spices and sauté for 1 minute. Then add the pureed tomatoes and cook until the oil separates.

Mix the fried potatoes and cauliflower into the spices. Lightly roast the dried fenugreek leaves on a pan and mix them into the curry. Add salt. Now add water, cover, and let it cook on medium heat. Check after 5 minutes, and if the vegetables are cooked, add cilantro and turn off the heat.