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

Add the cumin seeds to the pan and fry for about 1 minute until they begin to sizzle.

Stir in the diced tomato, ginger paste, and garlic paste.

Cook for about 3-4 minutes until the tomatoes start to soften.

Add the cooked potato cubes, broccoli florets, turmeric powder, chili powder, salt, and half a cup of lukewarm water to the pan.

Stir well to combine all ingredients.

Cover the pan and cook on medium-low heat for about 15 minutes, or until the broccoli is tender and cooked through, stirring occasionally.

Once cooked, remove the pan from heat.

Garnish with fresh cilantro/coriander leaves.

Serve hot, accompanied by rice or naan bread if desired.