Submerge the cauliflower florets in warm salted water for 5 minutes to draw out any hidden insects, then drain thoroughly.

Heat the oil in a kadai over medium heat and add the cumin seeds, letting them sizzle until fragrant.

Add the finely chopped onion and sauté, stirring frequently, until softened and lightly golden.

Stir in the grated ginger and slit green chilies, cooking until the raw smell disappears.

Add the chopped tomatoes and cook, mashing occasionally, until they break down into a soft pulp.

Lower the heat and stir in the turmeric, coriander powder, and red chili powder, mixing for a few seconds until aromatic.

Add the cubed potatoes, drained cauliflower florets, and salt, tossing well to coat every piece in the masala.

Cover the kadai and cook on low heat, stirring every few minutes, until the potatoes and cauliflower are fork-tender.

Remove the lid, raise the heat slightly, and cook uncovered for a couple of minutes to let excess moisture evaporate and the edges lightly caramelize.

Sprinkle the garam masala over the vegetables, toss briefly, then turn off the heat and garnish with chopped coriander leaves.