• 1 cauliflower head, cut into florets
• 4 to 5 medium sized yellow potatoes, cut into ½ inch wedges

• 1 teaspoon cumin seeds
• 1 teaspoon ajwain (carom) seeds
• 2 tablespoons extra light olive oil
• 1 medium yellow onion, sliced
• 2 inch ginger, chopped
• 4 garlic cloves, chopped
• 1 cup fresh tomatoes, chopped
• 2 teaspoons salt
• 1 teaspoon turmeric
• 2 teaspoons coriander powder
• 1 teaspoon garam masala
• ½ cup cilantro, chopped

In a large saucepan, heat the olive oil. Add the cumin and ajwain seeds and sauté on medium high heat till the seeds begin to sizzle. Add the onion, ginger and garlic. Saute on medium heat for 4-5 minutes. Add the tomatoes and sauté for another 4-5 minutes. Add the salt, turmeric, coriander powder and garam masala. Mix well and add the cauliflower and potatoes. Mix well and lower the heat and cover for 15 minutes or till the potatoes and cauliflower are tender. Turn the heat up and uncover the pan and sauté, stirring constantly. Saute for 5-6 minutes, till the excess moisture at the bottom of the pan has evaporated. Check for seasonings and garnish with cilantro.