Heat the oil in a frying pan. Add the cumin seeds and fenugreek seeds. When they start popping add the chilli paste, prepared cauliflower and potatoes. Mix gently and add the salt, turmeric and ground cumin and coriander. Mix well, cover and cook over low heat, stirring frequently, for 10—15 minutes. About halfway through
the cooking add the peas and tomatoes and cook for further 2—3 minutes or until all. the vegetables are cooked.
Garnish with fresh chopped coriander and serve with chapatis or rice.