Wash and trim the cauliflower, soak in salted hot water with lid covered for 10 mins. Rinse in water again. And drain, keep aside.
Peel and chop the potatoes as julienne.
Heat a non stick pan with oil. Saute the bay leaf and finely chopped garlic. Then add onions julienne, saute on high and let the onions sweat. Add chopped chilies, saute well along with salt.
Next add the potatoes and cover with lid. Then add the turmeric powder, cook in simmer for 5 mins, then add tomatoes and combine everything well. Continue cooking with lid covered. This takes about another 5 mins for the potatoes to soften.
Once the aloo gets soft, add the drained cauliflower, mix everything well. Add the curry powder and cover again.
There is no need to add water, the moisture that comes from the covered vegetables is enough to soften the vegetables.
Finally add chopped coriander leaves.
Serve with rotis.