Potato cauliflower curry

Heat oil and add the panch phoron; when the seeds splatter, add the potatoes.

Fry the potatoes until golden brown along the edges, add the cauliflower and salt, fry on medium-high, then cover.

When the cauliflower has brown spots, add the chopped tomatoes, the whole green chillies and the grated ginger.

Add a little hot water and cover on medium-low heat.

Near the end, add chopped green peppers and a little garam masala, then coriander leaves.