4 tablespoons of vegetable oil

1 teaspoon of mustard seeds

1 teaspoon of cumin seeds

300g Maris Piper potatoes

300g cauliflower

1 large white onion

1 green or red chilli

2 teaspoons of fresh ginger

2 teaspoons of garlic

1 teaspoon of turmeric

1 teaspoon of ground cumin

2 teaspoons of ground coriander

2 teaspoons of garam masala

1 teaspoon of chilli

425g fresh tomatoes

100ml water

2 tablespoons of tomato puree

1-3 teaspoons of fungreek (methi)

Salt to taste

Fresh coriander to garnish

1. Peel and dice the onion.
2. Peel and grate the garlic and ginger.
3. Chop the tomatoes.
4. Peel the potatoes and cut into bite-size dice. If you want to reduce the cooking time, place them in a pan of cold water and bring to the boil. Remove immediately into a pan of salted cold water.
5. Remove the outer leaves from the cauliflower, and cut or break into bite size florets (see image).
6. Slice down one side of the green chilli.
7. Heat 2 tablespoons of vegetable oil in a large lidded pan over a medium heat.
8. Once the oil is hot throw in half the mustard and cumin seeds. Sauté until they start to pop.
9. Add the diced potato and sauté until they start to soften and brown. Remove and set aside.
10. Now repeat with the cauliflower florets, (adding more oil to the pan at the start if needed).  Remove and set aside.
11. Sauté the onion until it becomes translucent, (adding more oil to the pan at the start if needed).
12. Add the garlic, ginger, dry spices, green chilli and salt.  Fry for 1-2 minutes, being careful not to burn the spices.
13. Add the tomatoes, tomato puree and water to the pan and stir to combine with the onion and spice mix. 
14. Mix in the potatoes and cauliflower and cover.
15. Simmer over a low heat until the potatoes and cauliflower are tender.
16. Stir in fenugreek leaves if using and cook for a further few minutes.
17. Remove  from the heat and leave to cool slightly before serving.
18. Garnish with the chopped coriander leaves.