Add the oil to a pan and heat it up over medium heat until hot.
Add the cumin seeds and finely chopped garlic, then sauté for 1 minute until fragrant.
Add the chopped onions and cook for 4–5 minutes, stirring occasionally, until they turn lightly browned.
Add the chopped potatoes to the pan and cook for 5 minutes, allowing them to begin softening.
Add the cauliflower and cook for 6–8 minutes, stirring occasionally to ensure even cooking.
Add the salt, chilli powder, turmeric powder, and cumin powder. Cook the mixture for 3–4 minutes, letting the spices coat the vegetables and release their aroma.
Add the chopped tomatoes and cook for 4–5 minutes until they soften and blend into the mixture.
Pour in the water, cover the pan with a lid, reduce the heat to low, and let it cook for 15 minutes until the vegetables are fully tender.
Add the freshly chopped coriander, mix well, and it’s ready to serve.
One Response
Love this dish but never had it with tomatoes before, this sounds delicious, making it for sure.