Cauliflower and Potatoes

This is Asheesh' favorite dish. It is easy to prepare and not too spicy. This is an example of a dry vegetable dish.
1 medium cauliflower, broken into flowerettes
3 medium potatoes, chopped into 1/2 inch cubes
2-3 tablespoons canola oil
1 teaspoon tumeric
1 teaspoon cumin seeds
1 inch piece fresh ginger, grated
1 1/2 teaspoon salt
1 teaspoon coriander
4 tablespoons cilantro, chopped
2 teaspoons grama masala

Directions
Heat oil in large skillet. Add tumeric, ginger, cumin seeds and stir well until mixture starts to brown.
Add potatoes and continue cooking for 5 to 7 minutes, until potatoes start to brown and are coated with spices.
Add cauliflower and cook, stirring until cauliflower is well coated in the spices and begins to brown slightly.
Turn heat to low and add 2 tablespoons water and cover skillet to steam vegetables until cauliflower is nearly tender.
Stir frequently to cook evenly.
Add coriander and salt.
Remove from heat stir well and allow mixture to sit to allow flavors to blend.
Just before serving reheat dish then add grama masala and cilantro. Taste and adjust seasonings.
This dish will serve 5 to 7 people. Serve with chapatis and dahl.