Wash and cut potato (unpeeled) and cauliflower into medium sized pieces. Set them in a steel container, sprinkle water and set the container in a rice cooker. Add 1/4th cup water to the cooker container and turn it on. As soon as the cooker turns to 'keep warm' mode, take the container out, drain any water that may have collected in the bowl and set it aside.
Add oil to a pan set on medium flame. Once it heats up, add onion and ginger garlic paste. Sauté for 3-4 minutes and add turmeric and chili powder. Mix well and cook for a couple of minutes.
Add tomatoes, salt, mix well and continue sautéing till the moisture comes to a minimum. Add garam masala and mix well.
Now add the steamed potato and cauliflower to the pan and cook for a minute. Add cilantro mix well, and transfer to a container.
Serve hot with multigrain rotis.
Notes
Goes great with rotis or steamed rice.*Use organic ingredients wherever possible