Add spices and temper them till they splutter and release aroma for about 20 seconds.
Add the ginger, garlic and onion and saute till golden brown. Add the ginger garlic paste and cook till the oil begins to float on the surface.
Once onion turns golden brown add the tomatoes and cook till well mashed.
Add the seasoning ingredients and give a good stir. Ensure when cooked the oil comes to the surface or sides of the wok.
The florets sitting in hot water bath would be cooked a bit, add those.
Give a good stir and add the peas followed by potato.
Mix well ensuring the vegetables are well coated with the spice mixture.
Cover with a lid and fry on medium heat till cooked.
Remove and garnish with coriander and serve with your choice of accompaniments.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.