Vegetable Tikka Masala

Heat the oil or ghee in a large heavy pot over medium heat until shimmering.
Add the diced onion and cook, stirring often, for 7-8 minutes until soft and golden brown; a well-browned onion is essential for a deep flavored sauce, so do not rush this step.
Add the garlic and ginger and cook for 1 minute until fragrant.
Stir in the garam masala, cumin, coriander, turmeric, and cayenne and toast for 30-45 seconds, stirring constantly, until deeply aromatic but not smoking.
Pour in the tomato sauce and stir to combine, scraping up any browned bits from the bottom of the pot.
Add the cubed potatoes and 1 cup water, bring to a simmer, cover, and cook for 10 minutes over medium-low heat.
Add the cauliflower florets and salt, stir well, cover again, and simmer for 12-15 minutes, stirring occasionally, until the potatoes are fork-tender and the cauliflower is soft but not falling apart.
Check the potatoes with a fork at the thickest part; if they resist the fork, cover and cook 5 more minutes.
Stir in the frozen peas and cook uncovered for 3 minutes until heated through and bright green.
Reduce the heat to low and stir in the heavy cream or coconut milk, mixing until the sauce turns a rich orange color and looks glossy.
Simmer gently for 2-3 minutes without boiling, then taste and adjust salt.
Garnish with fresh cilantro and serve hot over basmati rice or with warm naan.

Do not skip properly browning the onions; a pale, undercooked onion base is the biggest reason homemade curry sauces taste flat.

Add the cream off direct high heat and only simmer gently afterward, since boiling dairy or coconut milk hard can cause it to separate and look curdled.