Aloo Gobi

Heat the oil and add the cumin seeds. When they crackle, after about 20 seconds, add the finely chopped onion and fry until golden.

Add the grated ginger, crushed garlic and slit green chillies and cook for 1 minute, then the turmeric and ground coriander for 30 seconds.

Stir in the chopped tomatoes and cook until they break down and the oil comes back to the surface.

Add the potatoes, cut into 3 cm cubes, with half the salt and cook for 5 minutes, turning them in the spices.

Add the cauliflower, cut into florets, and the rest of the salt, cover and cook over low heat for 15 to 20 minutes, shaking the pan now and then rather than stirring.

Uncover, turn the heat up and let the edges catch and brown for a few minutes.

Sprinkle over the garam masala, fold through the chopped coriander and serve.