Ingredients:

3 potatoes, chopped
3 tbsp. olive oil
1 tsp. coriander
1 tsp. cumin
1/2 tsp. turmeric
1/4 tsp. ground cloves
1/4 tsp. ginger
2 bay leaves
1/2 onion, sliced
1 cauliflower, chopped
1 tbsp. lemon juice
1/3 cup water

Method:

Gather the ingredients.
Boil the potatoes in water for about 15 minutes, or until just barely tender. Remove from heat and drain.
Heat the olive oil in a large skillet. Add the spices and cook for about 30 seconds.
Then add the onion, cauliflower, and potatoes.
Allow the veggies to cook for 3 to 5 more minutes, then add the lemon juice and water.
Cover and cook for another 8 to 10 minutes, or until cauliflower is tender.
Serve your vegetarian aloo gobi with hot steamed basmati rice or another grain, if desired.