Step 1

Separate the florets of the cauliflower. You will need florets that are 2 to 3 inches along with the stem. Do not use stems that are hard and mature since they take a while to cook.

Step 2

Dice the potatoes into 1 inch cubes or thin slices. Chop the other ingredients, assemble the other ingredients and set aside.

Step 3

Heat a heavy bottomed pan like a cast iron skillet or a 5 quart Dutch oven with oil.

Step 4

Add the cauliflower and toss well, making the oil coats the cauliflower. Cook on medium flame for 7 to 8 minutes. Now, add the potatoes and mix well. Continue to cook this mixture for another 12 to 13 minutes on medium heat, stirring every now and then.

Step 5

When the potatoes and cauliflower have golden brown spots on them, they are done. Drain and set aside.

Step 6

Add oil to the pan. Crackle the cumin seeds.

Step 7

When done, add finely chopped onions and stir to combine. Add ginger garlic paste, mix well and continue to cook till onions are pink and soft..

Step 8

Tip in the red chili powder, turmeric powder, salt, coriander powder and garam masala. Mix well and cook on low heat for 20 to 30 seconds.

Step 9

Add the tomatoes and mix well. Now, add the tomato ketchup, stir well to combine and continue to cook till the mixture is mushy. The tomatoes should have broken down completely and become pulpy at this stage.

Step 10

Add the cauliflower and potatoes with the Aamchur powder. Stir well to combine.

Step 11

Cover and cook for 5 to 7 minutes on low heat, stirring every now and then. This will prevent the curry from sticking to the bottom of the pan.

Step 12

Once done, finish with cilantro leaves. Stir once and serve hot.