Steps
1. Wash cauliflower well. Cut into small pieces. Peel potatoes, slice lengthwise into 4 pieces, and wash.
2. Fry cauliflower and potatoes separately till half-cooked.
3. Heat oil in a wok on light flame. Add cumin seeds and chopped onions. Cook for a few minutes.
4. Add garlic and ginger, cook for 5 mn on low heat. Add 2 tbsp water and cook a few minutes more.
5. Add turmeric powder, coriander powder, curry powder, tomatoes, and salt. Cook for 5 mn.
6. Add cauliflower and potatoes and stir for a few minutes. Add 2 tbsp more water and cover.
7. Cook on low flame till done. Sprinkle fresh coriander leaves on top and serve with any kind of bread.

Source
International Rice Institute (IRRI) & International Women's Organization (SUHAY), VIRMANI, Inderjeet (ED)(1991), Home Chefs of the World - Rice and Rice-based Recipes, ISBN 971-22-0023-X, Manila, Philippines

Serving
4 - 5