Step 1

In a large pan, add oil and heat at medium.

Step 2

When hot add the cumin seeds and mix for half a minute.

Step 3

Add ginger, garlic, asafetida and chopped chili pepper and mix for a minute or until garlic turns golden.

Step 4

At this point you can go 2 ways:

Step 5

Add the coriander, cumin and chili/cayenne powder and mix for a few seconds. Add potatoes and cook covered for 2 minutes. Then add turmeric and cauliflower, mix and continue.

Step 6

Mix the coriander, cumin, chili/cayenne and turmeric powders in 2 Tablespoons water and add the mix to the pan. Cook for a 1 minute or so until the spices get fragrant and leave oil on the side. Add potatoes, cover and cook for 2 minutes. Add cauliflower florets and cover.

Step 7

Cover and cook potatoes and cauliflower on low heat for 10-15 minutes until the veggies are just about getting tender. Stir every 5 minutes.

Step 8

Add salt and peas and a few drops of oil. Mix gently. Cover and cook on low for another 5 or so minutes until veggies are tender to your preference.

Step 9

Garnish with fresh Cilantro and serve with any Indian Curry or Daal soup and Roti or Naan flat breads.