Heat the oil in a large frying pan. Add the cumin and chilies to the frying pan and sauté briefly. 2.
Add the onion rings and fry until golden brown, stirring occasionally.
3. stir through ginger, garlic, chili spice, salt and turmeric in a second baking bowl, then add the herb mixture to the onions and stir-fry everything together for about 2 min.
Add the potatoes and cauliflower florets to the spice and onion mixture. Stir everything well.
Reduce temperature and add green chilies as desired. Mix in the cilantro and water in the skillet. Gently simmer the curry, covered, for 10- 15 min.
6. Divide the curry evenly among preheated plates and bring to the table on the spot.
Tip Be careful when cutting chilies! It is best to put on rubber gloves because the juice as well as the seeds of the chili are burning hot. Next, rinse your hands and do not touch your face or eyes.