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1
Combine the oil, nigella, if using, cumin, and coriander seeds in a large wok, kadai, or frying pan over medium-high heat.
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2
Cook, stirring, until the cumin turns golden brown, 2 to 3 minutes.
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3
Add the ginger and cook, stirring, 1 minute.
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4
Add the potatoes and stir well to coat with the spices.
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5
Then cover and cook until the potatoes have browned some and have begun to soften and stick to the bottom of the pan, 8 to 10 minutes.
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6
Stir three or four times during this time and check the cooking.
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7
If the potatoes brown too quickly, turn the heat down.
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8
If they arent browning at all, raise the heat.
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9
Add the cauliflower, ground cumin, cayenne, and fresh chile and stir to coat the cauliflower with the spices.
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10
Then cover and cook, stirring and scraping the bottom of the pan three or four times during cooking, until the potatoes are well browned, about 10 minutes.
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11
Sprinkle the vegetables with salt, cover, and continue cooking until the cauliflower is nicely browned and the vegetables are tender, 5 to 10 more minutes.
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12
Stir the vegetables every 3 to 4 minutes and check the cooking; if they begin to stick badly and burn, add a teaspoon of water and scrape with a spatula to loosen the spices and crispy bits from the bottom of the pan.
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13
Sprinkle with the chopped cilantro and serve hot.
