Heat the oil in a karahi or wok over a medium-high heat and fry the cumin for about 30 seconds, stirring continuously until it releases a nutty aroma. Stir in the ginger, chilli powder, turmeric, ground coriander and potatoes. Mix well, then reduce the heat to low-medium and cook for 10 mins, stirring often until the potatoes start to soften.

Add the cauliflower and mix everything together. Continue cooking for 10 mins more, stirring every few minutes until the florets are evenly coated in the turmeric chilli oil and beginning to soften.

Reduce the heat to low, cover and cook for 15-20 mins more, stirring often until the potatoes are fully cooked and the florets are tender with a slight bite, but still holding their shape. Scatter over the coriander and serve with naan or rice.