Prep the Vegetables:

Wash the cauliflower florets and potato cubes thoroughly. Drain and set aside.

Cook the Spices:

Heat oil in a large pan or wok over medium heat. Add cumin seeds and let them sizzle for a few seconds until aromatic.
Add the chopped onion and sauté until they turn golden brown.
Stir in the ginger-garlic paste and green chilies, cooking for another minute until the raw smell disappears.

Add the Vegetables:

Incorporate the turmeric, coriander, cumin, garam masala, red chili powder, and salt. Mix well.
Add the cauliflower and potatoes, tossing to coat them with the spice mixture.
Pour in a splash of water, reduce the heat to low, cover, and let the vegetables cook until they are tender, about 20-25 minutes. Stir occasionally to prevent sticking, adding a little more water if necessary.

Add Tomatoes:

Once the vegetables are tender, add the chopped tomatoes. Cook uncovered for another 5-10 minutes, or until the tomatoes are soft and the dish reaches your desired consistency.

Garnish and Serve:

Garnish with fresh coriander leaves. Serve hot with roti, naan, or steamed rice.