Heat the oil in a frying pan over medium heat and fry the cumin seeds and asafoetida for 1 minute. Add the onion, ginger-garlic paste, green rawit peppers, turmeric powder and salt and saute for 5 minutes.
Add the tomato paste, coriander powder, chili powder and cumin powder and cook for a further 5 minutes.
Add the cauliflower and potato and fry for 3 minutes, stirring. Raise the heat a bit, add 480 milliliters of water and bring to a boil. Boil the cauliflower and potato with the lid on the pan for about 15 minutes.
Take the lid off the pan, add the garam masala and coriander and stir well again. Serve with flat bread, such as naan, paratha or roti.