Step 1

Simmer the potato in a saucepan of boiling water for around 10 minutes or until just tender and not breaking apart. Drain well and set aside.

Step 2

Heat a tablespoon of the oil in a large saucepan or deep frying pan. Add the cumin seeds and once they start to sizzle add 2 tablespoons more of the oil with the onion and cook for 6–8 minutes over a medium heat until softened and golden brown, stirring regularly.

Step 3

Add the garlic and cook for 1 minute, stirring. Add the remaining tablespoon of oil, followed by the garam masala and turmeric and cook for a few seconds before stirring in the chilli flakes and salt. Add the cauliflower with 150ml/¼ pint water. Cover and cook on a low heat for 15 minutes or until the cauliflower is just tender, stirring occasionally.

Step 4

Add the cooked potato and peas. Stir well, cover and cook gently for 5 minutes or until the potatoes and peas are hot. Serve hot.