Dry roast the peanuts and remove the husk completely.

Grind the roasted peanuts into a fine powder and keep aside.

Heat oil in a kadai/wok, add bay leaf and mustard seeds, and wait till they crackle.

Add grated ginger and saute.

Add gram flour and roast it for few seconds.

Add the tomato puree and stir nicely.

Add coriander powder, red chilli powder, turmeric powder, cumin powder and garam masala powder and fry the masala until oil starts leaving from the sides.

Add curd (optional) and fry for another minute.

Add roasted peanut powder and mix.

Cook for 2-3 minutes and add cauliflower and potato pieces.

Add water to make the curry.

Adjust salt and bring the curry to a boil.

Simmer the gas and cook the curry for 5 minutes on low flame with lid closed until the vegetables are cooked.

Transfer the curry to a serving bowl and garnish with fresh coriander.

Serve with Butter Naan and Mooli Raita.