Heat oil, add whole red chilli, kalonji and chopped onions. As soon as onion is translucent, add the diced cauliflower florets and potatoes.

Add salt and turmeric powder and give a mix, cook over slow flame, occasionally stirring to avoid sticking at the bottom of pan. It’s done when veggies are soft and colour turns golden red.
Tip: Use a seasoned iron pan to get better look and taste.