Peel the potatoes and cut in cubes (2-3 cm). Chop the onion, ginger, garlic and green chilli.

Chop the cauliflower in florets and put aside.

Heat some oil in a pan and add the cumin seeds. After 30 seconds add the garlic and ginger and sauté for another 30 seconds.

Add the onion and saute until it gets transparent.

Add the potatoes then cover with a lid and turn the heat down. Stir well every few minutes and if the bottom of the pan looks to dry just add a bit of water. Cook until the pototoes are half cooked.

Add the cauliflower, the spices and salt and stir well. Let it cook for few minutes and add the tomatoes.

The cauliflower should get tender quickly so be careful not to overcook it. The ideal texture of this dish should be slightly soft potatoes and kind of still crunchy cauliflower.

Garnish with some frsh coriander and serve with cooked rice or bread.