Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Add cumin seeds and allow them to sizzle for a few seconds until fragrant. This step releases the aroma of the spices, which is key to a flavourful base.

Add the chopped onions and sauté until they turn golden brown. This usually takes 5–6 minutes. Stir occasionally to avoid burning and achieve an even caramelization.

Stir in the ginger garlic paste and cook for another 1–2 minutes until the raw aroma disappears. Ginger garlic paste is essential for the depth of flavour in Indian curries.

Add the chopped tomatoes and cook until they break down into a smooth sauce, about 5 minutes. This is crucial for creating the curry base. If needed, add a small splash of water to prevent sticking.

Mix in the turmeric, ground coriander, cumin powder, red chili powder, and salt. Stir well to combine the spices with the tomato-onion mixture, creating a fragrant masala.

Add the diced potatoes and cauliflower florets to the pan, ensuring they are well-coated with the spice mixture. Sauté for 2–3 minutes to allow the vegetables to absorb the spices.

Pour in 1/2 cup of water, cover the pan, and simmer for 15–20 minutes on low heat, or until the potatoes and cauliflower are tender but not mushy. Stir occasionally to avoid sticking, and adjust the water for desired consistency.

Sprinkle garam masala over the cooked curry and give it a gentle stir. Remove from heat and garnish with fresh cilantro. Serve hot with rice or naan for an authentic experience. Enjoy the balance of spices and hearty vegetables!