A classic North Indian variation adding green peas for sweetness and texture.
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Heat the vegetable oil in a large heavy-bottomed pan or kadai over medium heat.
Add the cumin seeds and let them sizzle for 30 seconds until fragrant.
Add the potatoes and sauté for 3-4 minutes until they start to turn slightly golden on the edges.
Stir in the ginger-garlic paste and cauliflower florets, coating them well with the oil and aromatics.
Add the turmeric, red chili powder, and salt; mix thoroughly to ensure the vegetables are evenly spiced.
Cover the pan with a tight lid and cook on low heat for 10-12 minutes, stirring occasionally to prevent sticking.
Add the green peas and garam masala, then cover and cook for another 5 minutes until all vegetables are tender.
Garnish with fresh cilantro and serve hot with roti or paratha.
