This dish is simplicity itself to make and can be eaten as a main meal with Indian breads or rice, a raita such as cucumber and yogurt, and a fresh mint relish.

225 g/8 oz potatoes
75 ml/5 tbsp peanut oil
5 ml/ 1 tsp ground cumin
5 ml/ 1 tsp ground coriander
1.5 ml/ 1/4 tsp ground turmeric
1.5 ml/ 1/4 tsp cayenne pepper
1 fresh green chilli, seeded and finely chopped
1 medium cauliflower, broken up into small florets
5 ml/ 1 tsp cumin seeds
2 garlic cloves, cut into shreds
15-30 ml/1-2 tbsp fresh coriander, finely chopped
Serves 2
Cook the potatoes in their skins in boiling salted water for about 20 minutes, until just tender. Drain and let cool. When cool enough to handle, peel and cut into 2.5 cm/1 in cubes.
Heat 45 ml/3 tbsp of the oil in a frying pan or wok. When hot, add the ground cumin, coriander, turmeric, cayenne pepper and chili. Let the spices sizzle for a few seconds.
Add the cauliflower and about 60 ml/4 tbsp water. Cook over medium heat, stirring continuously, for 6-8 minutes. Add the potatoes and stir-fry for 2-3 minutes. Season with salt, then remove from the heat.
Heat the remaining oil in a small frying pan. When hot, add the cumin seeds and garlic and cook until lightly browned. Pour the mixture over the vegetables. Sprinkle with the chopped coriander and serve at once.