Into the hot oil put the cumin seeds, cinnon, cardom, bay leaves, and peppercorns and stir a few times. Add the onions, garlic and ginger and stir and fry them until the onions are a bit brown. Add the chopped eggplant, carrots, and fresh chili peppers. Fry for a moment or two to start the cooking. Add the tomatoes, salt and cayenne, if you’re using it. Add the potatoes. Add enough water to barely cover the mixture and bring just to a boil. Immediately cover and turn the heat to low. Cook until the vegetables are tender, about 20 minutes or more as required. (Test the potatoes for tenderness.)
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Remove the cover and turn down the heat. Sprinkle on the gar masala and stir it in. If you want a thicker consistency you can cook it for a few more minutes to reduce the ount of liquid. Serve with the spinach dish and cooked rice.