Prep the Vegetables:

Wash the cauliflower florets and potato cubes thoroughly. Drain and set aside.

Heat the Oil:

In a large pan or wok, heat the oil or ghee over medium heat. Add the cumin seeds and allow them to sizzle for a few seconds until they start to release their aroma.

Sauté the Aromatics:

Add the chopped onion to the pan and sauté until they become soft and golden. Then, add the garlic and ginger, continuing to sauté for another minute until fragrant.

Add the Spices:

Stir in the turmeric, coriander, cumin, garam masala, and red chili powder. Cook for about 30 seconds to a minute, allowing the spices to cook without burning.

Cook the Potatoes:

Add the cubed potatoes to the pan, stirring to coat them in the spice mixture. Sauté for 2-3 minutes.

Add the Cauliflower:

Mix in the cauliflower florets, ensuring they are well coated with the spices. Season with salt to taste.

Add Water and Simmer:

Pour in the water, then cover the pan. Let the mixture simmer on a low to medium heat for about 15-20 minutes, or until the potatoes and cauliflower are tender. Stir occasionally to prevent sticking and ensure even cooking.

Garnish and Serve:

Once the vegetables are cooked to your liking, sprinkle the garam masala over the dish and mix gently. Garnish with fresh chopped cilantro before serving.

Serving:

Serve hot with flatbread like roti, naan, or with steamed rice for a complete meal.