Peel and cut the potatoes into wedges or cubes. I prefer wedges. Keep the potatoes in a bowl of water, to prevent discoloration.

Wash, and rinse cauliflower. Cut into bite-size florets. Place the florets in the colander for any extra water to drain.

Cut tomatoes into wedges. Chop ginger, and green chili.

Heat oil in a Kadai or a wok. When oil is hot, add cumin seeds, black cardamom, bay leaf, and asafetida. Allow the cumin seeds to crackle.

Next, add potato wedges, turmeric powder, and salt to taste. Sauté the potatoes on high heat for 2-3 minutes, stirring frequently. Reduce heat to medium-low, cover, and cook the potatoes until 50% cooked.

Add cauliflower florets, and sauté for 1-2 minutes on high heat.

Now, add tomatoes, coriander powder, red chili powder, amchur powder, and salt to taste. Sauté for 1-2 minutes on high heat. Reduce the heat to medium-low, cover, and cook, stirring occasionally until cauliflower and potatoes are almost cooked.

Stir in green peas, and simmer for 2-3 minutes. Add garam masala, and mix well.