In a non-stick sauce pan, heat oil and fry fenugreek seeds and bay leaf until dark. Add onion and cook until caramelized. Add salt and black pepper, turmeric, garlic, ginger, coriander, cumin and chili powder and fry until slightly brown.
Add potatoes and fry over medium heat for 10 minutes or so until potatoes are lightly browned and cooked half way.
To the potatoes, add cauliflower and stir-fry for 10-15 minutes, gradually adding broth as required.
When potatoes and cauliflower are almost done, add diced tomatoes and cook for 5-7 more minutes over low heat until all the liquid is completely absorbed.
Adjust seasoning with salt and pepper. Garnish with chopped cilantro and serve hot with rice or roti (flat bread).