Prepare your cauliflower by cutting into florets, wash and drain. Dry thoroughly before cooking.
1 medium cauliflower
Heat the oil in a deep sided frying pan/wok and add the mustard seeds.
2 tbsp mustard oil, 1 tsp mustard seeds
Once sizzling add the cumin seeds.
1 tsp cumin seeds
Add the onions and garlic then fry until soft and lightly browned.
1 large onion, 2 cloves garlic, 200 g tomatoes, 1 tbsp ginger, 1 tsp Salt, 1 tsp turmeric, 1 tsp fenugreek, 1 medium chilli
Once browned reduce the heat a little and add the tomatoes, ginger, salt, turmeric, chilli and dried fenugreek leaves.
Continue to cook so the onions and tomatoes melt together to create a thick, aromatic masala paste.
Add the potatoes and stir to coat with the sauce.
2 medium potatoes
Reduce the heat, cover the pan with the lid and leave to cook for 10 minutes, stirring occasionally.
Add the cauliflower and stir into the sauce to coat. Replace lid and leave to cook for a further 25-30 minutes until cooked.
Turn the vegetables occasionally but do not stir too vigorously as you don't want the cauliflower or potato to turn mushy. Once cooked sprinkle with gram masala and fresh coriander before serving.