Preheat oven to 180 Celsius.

In a baking dish, add cauliflower florets and sliced potatoes before seasoning with salt, pepper and turmeric and coating with olive oil. Roast in the oven for 20-25 minutes till potatoes and cauliflower have some brown spots on them.

In a pan heat 1.5 teaspoon of oil on medium heat and add cumin seeds and black mustard seeds to let them crackle.

Add the onions and cook for 2 minutes till translucent.

Add the ginger-garlic paste and cook for another 2 minutes or till the raw smell goes away.

Add the chopped tomatoes and cook for 2 minutes till they are little soft.

Add turmeric powder, red chilli powder, coriander powder and ground fenugreek

Cover the pan and let the masala cook for 2-3 minutes and then add the potatoes and cauliflower to it and mix.

Add chopped coriander leaves and give a good mix.

Add garam masala and cook the potato and cauliflower on medium-low heat for 5-6 minutes.

Add salt and cover the pan and cook more additional 6-7 minutes on low flame or till the potato and cauliflower are tender but not soggy. If you feel the masala is sticking, you may add some water.

Serve with chopped fresh coriander over the top