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1. Cool and cut the par-boiled potatoes in half and then quarter them.
2. Heat the oil in a medium, heavy-bottomed skillet until just below smoking.
3. Add the potatoes and lightly brown them. Remove and set aside.
4.
Add the cauliflower florets to the skillet and cooked until slightly softened and lightly browed. Control the heat as needed so that the cauliflower does not brown too quickly.
5.
Add the onion and cook for 3 to 4 minutes.
6.
Add the ginger and cook for one minute.
7. Stir in the tomatoes, mix well, and cook for 5 minutes.
8.
Add the coriander, cumin, turmeric, chili, salt, and pepper and stir well.
9.
Turn the heat down, cover with a tight-fitting lid, and cook for 8–10 minutes or until the potatoes and cauliflower are tender but not mushy. Remove from the heat and place in a serving dish.
10.
Chop the cilantro and sprinkle it on top.
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