In a large pot, add some cooking oil over medium heat and saute all aromatics until softened and fragrant. Add in all ground spices and a pinch of salt, and toast for 1 minute longer.

Add the tomato and cook until softened. If the mixture is dry and the spices or aromatics are at risk of burning, deglaze with a splash of water.

Once the tomatoes have broken down, add in the cauliflower and potatoes. Add a generous sprinkle of salt to season. Toss until everything is well coated in the spice/sauce mixture.

• Add in a heavy splash of water — just enough to create steam to cook the mixture.

Cover and let the vegetables steam until softened. This might take 10-20 minutes, but it depends on the batch size and pan setup.

• Check and mix frequently - at least every 5 minutes.

Once they have reached your desired doneness — remove the cover and turn up the heat to evaporate any excess moisture.

Cut the heat and toss with chopped cilantro. Taste and adjust with more salt or spices, if needed.