Mixed vegetables in a mustard and cumin sauce

Method

1. Cut the potatoes into thick 'chips' about 4cm long. Put the oil in a wok or frying pan and set over a medium-high heat. When very hot, put in the potatoes and fry them until they are golden-red. Remove with a slotted spoon to a plate lined with kitchen paper. Put the cauliflower into the same oil and fry until golden-red. Remove with a slotted spoon and put on a plate lined with kitchen paper. Turn heat off and reserve the oil.

2. Put the ginger and garlic into the container of an electric blender or food processor along with 4 tbsp water and blend until you have a smooth paste, pushing down with a rubber spatula when necessary.

3. Put 4 tbsp of the oil used for frying into a large, preferably non-stick, frying pan and set over a medium-high heat. When very hot, put in the mustard seeds and cumin seeds. As soon as the mustard seeds begin to pop - this takes just a few seconds - put in the kalonji and, 2 seconds later, the fennel seeds. Give one quick stir and put in the paste from the blender. Stir and fry for 2 minutes. Put in the turmeric, ground cumin ground coriander and cayenne. stir once or twice and put in the salt and tomatoes. Stir and cook until most of the liquid has evaporated and the tomatoes are soft. Add 600ml water and bring to a simmer. Cover, turn heat to low and simmer for about 7 minutes. Put in the carrots, cover again and simmer for 3 minutes. Now put in the garam masala, peas, fried potatoes and cauliflower. Mix gently and bring to a simmer. Cover and continue to simmer on a low heat for 6-7 minutes, stirring gently now and them.