2 Tbs vegetable oil
1/2 large onion, peeled and cut into small pieces
1/2 bunch cilantro, chopped
1/2 Tbs serrono pepper />1/2 cauliflower florets
1 1/2 large potatoes, peeled and cut into even pieces
1 can diced tomato
1 Tbs ginger, freshly grated
1 Tbs fresh garlic, chopped
1/2 tsp cumin seed
1 tsp turmeric
1/2 tsp salt
1 tsp gram Marsala

1. Heat vegetable oil in a large saucepan.

2. Add the chopped onion and one teaspoon of cumin seeds to the oil.

3. Stir together and cook until onions become creamy, golden, and translucent.

4. Add  two teaspoons of turmeric, one teaspoon of salt, ginger, garlic, chopped chillis (according to taste).  Stir tomatoes into onion mixture cook down until sauce changes from red color to a redish brown color.

5. Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn't stick to the saucepan).

6. Ensure that the potatoes and cauliflower are coated with the curry sauce.

7. Cover and allow to simmer for twenty minutes (or until potatoes are cooked).

8. Add one teaspoons of Garam Masala and stir.

9. Sprinkle chopped coriander leaves on top of the curry.

10. Turn off the heat, cover, and leave for as long as possible before serving salt to taste.