Aloo gobi

Break the cauliflower into walnut-sized florets. Peel the potatoes and cut into 2 cm cubes.

Finely chop the onion, garlic, ginger and chili, and dice the tomatoes.

Heat the oil in a wide pan, fry the cumin seeds for 30 seconds, add the onion and cook until soft. Add the garlic, ginger and chili and fry for another minute.

Add the potatoes, turmeric, coriander and salt, stir well and fry, stirring now and then.

Add the cauliflower and tomatoes, stir gently, add 3 tbsp water, cover and cook over low heat, stirring every 5 minutes, until the potatoes are tender.

Don't add much water — the vegetables should cook almost dry and brown a little rather than turn mushy.

Uncover, sprinkle with garam masala and fry for 2–3 minutes to cook off excess moisture. Top with cilantro. Done!