Spiced potatoes with cauliflower (Aloo gobi)

1. Break the cauliflower into small florets, peel the potatoes and cut them into 2-3 cm cubes. Dry both thoroughly.

2. Heat the oil in a wide frying pan with a lid and fry the cumin seeds for half a minute until they sizzle. Add the finely chopped onion and cook for 5 minutes until golden.

3. Stir in the grated ginger and chopped tomatoes, then the turmeric, ground coriander and chilli powder, and cook for 3-4 minutes until the tomatoes break down.

4. Add the potatoes and cauliflower, season with salt and toss well so the spice base coats everything.

5. Cover and cook over medium-low heat for 20-25 minutes, turning gently now and then, until the vegetables are tender. Cook uncovered for the last 5 minutes so they brown lightly.

6. Sprinkle with the garam masala and chopped fresh coriander and serve with chapati or rice.

Tip: One of the best-known Punjabi dry vegetable dishes: a "sabzi" has no sauce, the spices cling to the vegetables. Don't add water: the vegetables soften in their own steam, so they don't fall apart.