Vegetable Bhuna (North Indian Vegetable Curry)

For the vegetables:

• 1 teaspoon oil
• 1/2 teaspoon dried fenugreek leaves
• 2 cups cauliflower florets
• 1 - 2 cups other vegetables of choice I use a mix of frozen carrots, peas, green beans, etc. (thaw them before using). You can also use some bell peppers, root vegetables like sweet potato, parsnip, turnip, etc.
• 1/2 teaspoon salt

For the bhuna masala sauce:

• 2 teaspoons oil
• 1 cup chopped red onion
• 1 tablespoon Ginger-Garlic Paste
• 1/2 - 1 teaspoon garam masala or to taste
• 1/4 teaspoon Turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 2 tablespoons tomato paste
• 1/3 cup Non-Dairy yogurt or use non dairy cream such as coconut cream or cashew cream
• 1 cup cooked or canned(drained) chickpeas
• 1/2 cup or more water or non Dairy milk

For the spiced oil tadka topping:

• 1 teaspoon oil
• 1/2 teaspoon cumin seeds
• 1 bay leaf
• 1/2 cup onion chopped into 3/4 - 1-inch cubes or slices
• 1 bell pepper chopped into 3/4 - 1-inch slices, I use a mix of colored bell peppers
• 1/4 teaspoon dried fenugreek leaves
• cilantro, pepper flakes, lemon juice for garnish