Aloo Gobi with Cumin and Mustard Seeds

Parboil the potato chunks in salted boiling water for 5 minutes, then drain and set aside.

Heat the oil in a large, deep frying pan over a medium-high heat and fry the mustard and cumin seeds for 30 seconds until they begin to pop.

Add the onion and fry for 7 minutes until golden, then stir in the garlic, ginger, and turmeric.

Add the cauliflower and drained potato, toss well to coat in the spices, and spread into a single layer.

Cook over a medium heat for 15 minutes, turning occasionally, until the potato and cauliflower are golden at the edges and completely tender.

Season with salt, sprinkle over the garam masala, scatter with fresh coriander, and serve with lemon wedges and warm roti.