Slice the cauliflower florets. Don't discard the greens. You can make a delicious stir fried dish. Here is the link

Peel and dice the potatoes into similar size of the cauliflower florets.

Wash both separately and then soak the diced potatoes in water for 10 minutes.

Prepare the spice paste in the meantime. In a pan at medium heat, dry roast 1 and ½ teaspoon cumin seeds, coriander seeds and fennel seeds for few seconds, until you smell the aroma and the color of the seeds darkens a little.

Then grind the roasted spice coarsely and pour it to a bowl. To the spice mix add turmeric and Kashmiri chili powder. Pour little water and make a spice paste.

Grind the ginger and green chili.

In a heavy bottom pan, pour the oil, sprinkle the rest of the cumin seeds and then add the ginger chili paste. Stir it around for a few seconds.

Then scatter the cauliflower and toss it around. Add the potatoes, salt and mix it around.

Then pour the spice mix, mix it around and let it cook for 3 minutes.

Pour ½ cup water, give a toss, cover the pan, and let it simmer at medium low heat for 10 minutes.

The potatoes and cauliflower must be cooked by now. Add the dried fenugreek leaves and cook for 5 minutes. If it gets too dry, then add a little water.

Finally, add the chopped cilantro leaves and enjoy it warm with paratha.