North Indian, Punjabi, to be precise, cauliflower potatoes with finely chopped fresh ginger cooked in mustard oil ( though any flavorless oil can be used )for a special flavor.
Heat oil in a pan. Add a tsp of whole cumin seeds and one tsp of whole coriander seeds. When they splutter add finely chopped ginger. Sauté for a few seconds and add chopped cauliflower florets and potatoes. Sauté on medium flame for 8-10 mins. Sprinkle salt to taste, 1/2 tsp chili powder, 1/2 tsp turmeric powder and 1 tsp ground coriander powder. Partially cover the pot and cook till just done.
In the end sprinkle with garam masala and chopped cellantro.
I had scallions lying in the fridge so I added them for a little zing.
Serve hot with fresh rotis or paranthis.
Note: Garam masala is a blend of different spices. Each region in India makes it in their own way. I always make my own, which I feel is much more aromatic than the store bought.