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1
Heat the oil in a wok over high heat. Add in the ginger, onions and salt and stir until translucent, about 2 minutes. Add in the ginger-garlic paste and reduce the heat to medium. Pour in half the can of coconut milk, the red chilies, coriander, cumin, turmeric, and chili powder. Stir to combine.
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2
Add in the tomatoes and potatoes and stir to coat. Continue to cook until the potatoes begin to soften, about 5 minutes. Stir in the cauliflower and cook until slightly tender, about 10 minutes. Pour in the remaining coconut milk and the water and bring to a quick boil. Cover the wok and simmer on low heat until cauliflower and potatoes are tender, about 20 minutes, stirring occasionally.
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3
Chop the end tips off the green chilies and then make an incision about 1/2 inch from the top, as if you were about to cut them in half lengthwise. Toss them into the wok. Stir and continue to cook for 2 minutes. Remove from the heat and garnish with the cilantro.
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4
Garlic Paste: Combine garlic, ginger and water in a food processor. Pulse until completely smooth.
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5
Ground Cumin: Heat the cumin seeds in a large dry saute pan over medium-high heat. Cook while shaking the pan until the cumin turns deep brown and fragrant, about 5 minutes. Remove from heat and let cool slightly, about 3 minutes. Transfer the cumin seeds to a small food processor or spice grinder. Pulse until the seeds are ground to a sand-like graininess.
