When the oil is hot, add mustard and cumin seeds and cook for 1 minute or until the mustard seeds pop.
Add the chopped onion and cook for 3 minutes until the onions become, golden, and translucent.
Add Mama Nagi’s Chilli Paste, chopped coriander stalks, turmeric, garam masala and salt and cook for 2 minutes,
Add chopped tomatoes into the mixture.cook for 5 minutes.
Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn’t stick to the saucepan).Ensure that the potatoes and cauliflower are coated with the curry sauce.
Cover and allow to simmer for 30 minutes or until potatoes are cooked.
Sprinkle chopped coriander leaves on top. Turn off the heat, cover and leave for a few minuets before serving.
This is great with naan, pita, chapatti or rice. Quick, easy and delicious!