Ingredients:
Potatoes - 450 gms, cut into 1 inch chunks
Oil - 2 tblsp
Cumin Seeds - 1 tsp
Fresh Green Chilli - 1, finely chopped
Cauliflower - 450 gms, broken into florets
Ground Coriander - 1 tsp
Ground Cumin - 1 tsp
Chilli Powder - 1/4 tsp
Ground Turmeric - 1/2 tsp
Salt - 1/2 tsp
Fresh Coriander - few, chopped to garnish
Tomato and Onion Salad to serve
Pickle to serve

Method:
1. Par cook the potatoes in a large pan of boiling water for about 10 minutes. Drain well and set aside.
2. Heat the oil in a large, heavy pan. Add the cumin seeds and fry them for 2 minutes until they begin to splutter. Add the chilli and fry for a further 1 minute.
3. Add the cauliflower florets and fry, stirring for 5 minutes.
4. Add the potatoes and the ground spices and salt and cook for a further 7-10 minutes or until both the vegetables are tender.
5. Garnish with fresh coriander and serve with tomato and onion salad and pickle.