Heat a pan or wok up over medium-high heat and add oil.

Once oil is hot, add cumin.

Once the cumin starts splattering, add the ginger and cauliflower. Mix well.

Add all the spices (haldi, red chili powder, salt). Mix well.

Lower heat to low and cover with lid to steam. Keep checking periodically and stir the pot to ensure nothing burns.

When cauliflower is tender and easily mashable, add the potatoes.

Stir for another minute or so to ensure potatoes are fully incorporated.

Turn off the heat.

Garnish with chopped cilantro.