Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.

1. Add onion and sauté until golden and softened, about 5 minutes.
2. Stir in garlic and ginger; cook for 1 minute until fragrant.
3. Add tomatoes and cook until they break down into a sauce, about 5 minutes.
4. Stir in coriander, turmeric, garam masala, chili powder (if using), and salt. Cook for 2 minutes to toast the spices.
5. Add potatoes and cauliflower, mixing well to coat with spices.
6. Pour in coconut milk or water to partially cover the vegetables. Bring to a boil, then reduce heat.
7. Cover and simmer for 20–25 minutes, until potatoes and cauliflower are tender.
8. Stir in green peas and cook for 5 minutes more.
9. Adjust seasoning, garnish with fresh cilantro, and serve hot with rice or naan.