Heat 3 tablespoon vegetable oil in a deep skillet over medium heat for 1-2 minutes until shimmering. Add 1 teaspoon cumin seeds and cook for 30 seconds until they sizzle and pop but do not burn. Then add the diced onion and cook for 5 minutes, stirring occasionally, until edges turn translucent and soft.
3 tbsp vegetable oil, 1 tsp cumin seeds, 1 medium onion
Stir in 1 tablespoon grated fresh ginger, 1 tablespoon minced garlic, and the slit green chili if using. Cook for 1 minute until fragrant but not browned. Add the chopped tomato and cook for 3-4 minutes, mashing it with the back of your spoon until the tomato breaks down and releases moisture.
1 tbsp fresh ginger, 1 tbsp garlic, 1 green chili green chili, 1 large tomato
Add 1 teaspoon turmeric powder, 1 teaspoon coriander powder, ½ teaspoon chili powder, and salt to taste. Stir for 30 seconds to toast the spices. Add the potato chunks and stir to coat them with the spice mixture. Cook the potatoes for 10 minutes, stirring every 2-3 minutes, until they develop slight golden edges.
1 tsp turmeric powder, 1 tsp coriander powder, 0.5 tsp chili powder, salt, 2 medium potatoes
Add the cauliflower florets to the pan and stir to combine. Add 2-3 tablespoon water if the pan looks dry. Cover and cook for 12-15 minutes, stirring halfway through, until both vegetables are fork-tender but still hold their shape with slightly crisp edges on the cauliflower.
1 small head cauliflower
Remove the curry from heat and let it rest uncovered for 5 minutes, allowing the vegetables to absorb moisture and the flavors to meld. Taste and adjust salt if needed. Garnish with chopped fresh cilantro before serving.
2 tbsp fresh cilantro, salt
