Stir well until the tomato paste and spices are spread evenly. Give it all a good stir. Then turn the heat high and once the potatoes start to sizzle, pour in a wine glass of water and stir. Turn the heat low now and cover the pan. Cook the potatoes and cauliflower for 8 to 10 minutes until soft. Stir regularly. Then check the seasoning and add extra chili pepper or salt to taste if necessary. Remove the bay leaves. Stir in the freshly chopped mint or cilantro.
Scoop the aloo gobi onto warm plates or one large serving dish. Serve hot.