Cauliflower and potato curry

1 large or 2 small potatoes
1 cup cauliflower, broken into florets
2 tablespoons soya oil
1 teaspoon mustard seeds
1 teaspoon whole cumin seeds
1 large onion, sliced
1 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon roasted ground cumin powder
1/4 teaspoon chilli powder
1 sprig curry leaves
juice of 1/2 lemon or lime

Method

1. Boil potatoes in jackets and allow to cool. Peel and cut into quarters.

2. Soak cauliflower florets in water for about 30 minutes.

3. Heat oil in a pan and add mustard seeds. When seeds begin to splutter, add cumin seeds and sliced onion.

4. When onion becomes transparent, add cauliflower and stir for about 2 minutes. Let cauliflower brown in spots.

5. Put lid on pan, turn heat to low and simmer for 4-6 minutes. Add quartered potatoes, chilli powder, black pepper, curry leaves and gently stir and cook uncovered until the whole mixture is well blended and heated through.

6. Add cumin powder and lemon juice and mix well.

7. Remove from stove and serve.