Step 1

Heat the oil in a skillet or wok.

Step 2

Add the cumin seeds. As they begin to turn a little darker and fragrant, add the onions with the green chili pepper and half the cilantro. Add some salt. Stir-fry over medium heat until the onions start to caramelize, about five minutes.

Step 3

Add the tomatoes, coriander powder and the ginger garlic paste. Continue to stir-fry until the tomatoes have broken down completely in a pulp.

Step 4

Add the turmeric, cayenne or paprika, if using, mango powder or lemon juice, and stir to mix. Add the potatoes and mix well.

Step 5

Add the cauliflower, mix, and and sprinkle on a couple of tablespoons of water. Turn the heat to medium-low. Cover the wok or skillet with a tight lid, preferably one that can hold a couple of tablespoons of water poured over the lid. This helps the veggies to steam-cook without burning them. If you don't have a lid that can hold water, just monitor your wok more closely and sprinkle on more water if the veggies start to stick to the bottom before they are cooked.

Step 6

Once the veggies are done, sprinkle on the garam masala and mix. You might want to add a little at a time to suit your taste. Check for salt and add more if needed.

Step 7

Garnish with the remaining cilantro and serve hot.