Heat oil in a non-stick frying pan or skillet over medium heat.

Add chopped onions, ginger paste, garlic paste, and chopped cilantro/coriander leaves to the pan.

Sauté for about 5 minutes until the onions turn translucent.

Stir in cumin powder and coriander powder.

Cook for another minute to allow the spices to release their flavors.

Add cooked potato cubes, cauliflower florets, turmeric powder, chili powder, and salt to the pan.

Pour in half a cup of lukewarm water and mix well to coat the vegetables with the spices.

Reduce the heat to medium-low, cover the pan, and let the curry simmer for about 15 minutes until the cauliflower is tender but not overcooked.

Stir occasionally to ensure even cooking.

Once the cauliflower is cooked to your liking, remove the pan from the heat.

Garnish the curry with fresh cilantro/coriander leaves before serving.

Serve hot with rice or Indian flatbread.