Keep the cauliflower florets in hot salted water for 15 to 20 minutes. Then, drain the florets and keep aside.
Blend the the onion, tomatoes, ginger and garlic till fine and smooth in a blender with no water or very little water.
Making aloo gobi matar
Heat oil in a pan. Keeping the heat to low fry the cumin seeds with bay leaves first. Fry cumin seeds until they crackle in the hot oil.
Add the chopped onions and fry stirring often till lightly browned. Next add the ground onion-tomato curry paste.
Stir to combine and then add the following ground spice powders, one by one - turmeric powder, red chili powder, coriander powder and garam masala powder.
Fry the curry masala paste on low to medium-low heat until the oil starts to leave the sides of the masala paste. Keep on stirring so that the masala does not stick to the pan. This might take around 7 to 9 minutes.
Now, add the cauliflower florets, potatoes and peas. Then add 3 cups of water and mix thoroughly.
Finally, add the slit green chilies and salt. Let the curry come to a boil. Do check in between when the curry is simmering and the veggies are getting cooked.
Then, cover with a lid and let the curry simmer till the vegetables are fork tender. When the veggies are tender and softened, finally, add the crushed dried fenugreek leaves. Gently stir to mix.
Garnish with coriander leaves and serve Aloo Gobi Matar hot with roti, paratha or steamed rice.
You can also cook this curry in a stove-top pressure cooker or Instant Pot. For cooking in a stove-top pressure cooker or instant pot, add 2 or 2.5 cups water instead of 3 cups water.
Adjust the ground spices according to your taste preferences.