Cook the potatoes, the cauliflower and the peas until your favorite consistency.
In a wok heat up the oil, add the cumin seeds and fry until they begin to sizzle.
Next add the onion and fry until it begins to become golden brown.
Add the ground coriander, cumin, chili powder, saffron and the garam masala and stir well to combine.
Add in the garlic and the ginger paste, cook for around 2 minutes and then add the tomatoes and cook this for another 5 minutes.
Next add in the potatoes and the cauliflower and season with salt, stir well for blending all good together.
Cover and simmer over medium heat for around 10 minutes, turn of the heat and allow to rest covered for 10 minutes more.
Garnish with fresh chopped cilantro.