Ingredients
4 tbsp neutral oil
1 tsp cumin seeds
½ tsp nigella seeds
350g waxy potatoes, cut into rough 2.5cm dice
1 medium cauliflower, cut into florets and chunks of stalk slightly larger than the potato
1 yellow onion, finely sliced
4 garlic cloves, crushed
1 tbsp grated ginger
1 tin of plum tomatoes, roughly chopped, or 5 chopped fresh tomatoes and 1 tbsp tomato puree
2 tsp coriander seeds, toasted in a dry pan and ground
½-1 tsp medium chilli powder
½ tsp turmeric
2-4 small green chillies, slit along their length
1 tsp salt
1 tablespoon methi (dried fenugreek leaves)
1 tsp garam masala
Juice of ½ a lime
Small bunch of fresh coriander, chopped

Directions
Heat the oil in a wide, lidded pan over a medium-high heat. When it’s hot, add the cumin and nigella seeds and cook for a few seconds until they pop, then add the potatoes and saute until golden. Scoop out with a slotted spoon and repeat with the cauliflower, then scoop this out into a separate bowl.

Turn the heat down to medium-low, add a little more oil if necessary, and add the onion. Cook until soft and golden but not brown, then stir in the garlic and ginger and cook for a couple of minutes. Add the tomatoes, ground coriander, chilli and turmeric and cook, stirring regularly, until the oil begins to pool around the side of the pan.