4 tbsps cooking oil
1 tsp cumin seeds
1 large onion, finely sliced
½ tsp ground turmeric
1 tsp ground coriander
1 tsp cumin
¼ – ½ tsp chilli powder
2 ripe tomatoes, skinned and chopped
175ml/6 fl oz warm water
120g/4 oz shelled peas, fresh or frozen (cook fresh peas until they are tender before using)
1-2 fresh green chillies, seeded and slit lengthways into halves
1 tbs salt
½ tsp garam masala
1 tbsp freshly chopped coriander leaves
Cut the cauliflower into 1.25cm/ ½ inch florets – Wash and drain. Peel and cut the potatoes lengthways into 12.5cm / ½ inch thick strips.
Heat the oil over a medium heat and add the cumin seeds. As soon as they start to pop, add the onions and fry until they are soft. Reduce the heat to low and add the turmeric, coriander, cumin and chilli powder. Stir and fry for 2-3 minutes then add the chopped tomatoes. Fry for a further 2-3 minutes, stirring continuously. Add the potatoes and the water. Bring to the boil, cover the pan and simmer 6-8 minutes, until the potatoes are half-cooked. Add the cauliflower, cover the pan against and simmer for about 10 minutes, until the potatoes are tender.
Stir in the peas, green chillies, and salt and garam masala. Cover the pan and cook for a further 5 minutes. Remove from the heat and stir in the coriander leaves, then serve immediately.