Potato and Cauliflower cooked in simple spices with tomatoes
Heat oil in a saute pan and add the cumin seeds, cook for 30 seconds
Add your onions and cook on medium high heat till the edges start to turn golden
Reduce the heat a little and add the ginger and garlic
Saute for a 30 seconds and add the 3/4 tsp salt and spices. If they start to stick immediately add a small splash of water
Now in go your tomatoes, mix them with your spice base and cook on medium high heat stirring often until the excess water sautes out and you are left with a rich spice paste with oil rising above it (i..e bhunna)
Stir in your potatoes and cover the dish. Let them sit on medium high heat for a minute then turn the heat down and cook for 15-20 minutes or until the potatoes will break with mild pressure but are not totally soft.
Add the cauliflower, mix well and keep medium low heat until cooked through. This depends on how big your florets are. It usually takes me 15 minutes.
If at any point the veggies start to stick/burn add a tiny splash of water but not too much.
When the vegetables are cooked through taste a piece of cauliflower and potato together and adjust seasoning (I always add more salt at this stage)
Turn the stove off, top with the garnishes and cover for a minute or so to infuse aromas. Eat with chapati or naan.