2 Tbs vegetable oil
1 tsp black mustard seeds
1 tsp whole cumin seeds
1/2 tsp whole cloves
1 Tbs grated garlic (about 3 cloves)
1 Tbs grated ginger (about 1″ knob)
2 medium onions minced
1 chili minced (I used a habanero but if that’s too spicy you can use a Serano chili)
2 tsp garam masala
1/2 tsp turmeric
2 tsp kosher salt
2 tsp honey (or vegan sugar)
1/2 C water
3 yukon gold potatoes cut into 1/2″ cubes
1 small head cauliflower florets cut up
1 Tbs lemon juice
1/2 C green peas
cilantro hand torn (for garnish)