less than 30 mins
30 mins to 1 hour
Heat the oil in a saucepan then add the ginger and garlic and stir.
Add the onions and stir-fry for five minutes until they are translucent.
Add the water and bring to the boil.
Add the rest of the sauce ingredients, cover and simmer on a low heat for 30 minutes.
Remove the bay leaves and cardamom pods, and liquidise the rest in a blender.
Heat the oil in a large wok then add the onions and fry gently until they begin to turn brown.
Add the ginger and garlic, stir well, and cook for one minute.
Add the tomatoes, cauliflower, chickpeas, salt and enough balti sauce to coat all the vegetables (4-6 ladles of sauce).
Turn the heat to low, cover and simmer until the cauliflower is just tender.
Add the green chillies and spinach and stir-fry for three more minutes until the spinach has wilted down.
Stir in the coriander.
Just before serving, sprinkle the garam masala on top.
Serve with naan bread or chapatis.