Heat oil in a deep pan, and add cumin seeds. Wait for them to splutter. Once done, throw in chopped onion and fry until it becomes soft. Now it’s time to fry ginger and garlic pastes, and all the other spices (ground turmeric, garam masala, ground coriander, and chilli powder, if using).

Add in tomatoes, and let it cook. You can add cauliflower and potatoes (and of course, salt) at this stage. Mix well. Add enough water just to cover the veggies. Cover the pan with a lid, and cook over a medium flame until done. Stir the curry occasionally to make sure it doesn’t stick to the bottom of the pan.

When the veggies are cooked, you can add coconut cream and curry leaves, and cook for a minute. Serve hot.