Heat oil in skillet and add onions, chilies and curry leaves. Salt to taste. Sauté until lightly browned.

Add ginger-garlic paste, turmeric and chili powder. Add potatoes and a little water. Cover and simmer until potatoes are tender, about 5 minutes.

Add tomatoes and cauliflower, salt to taste, and cover and cook until tender, about 5 minutes longer.

Add cumin and coriander powder and cook 2 minutes, longer. Stir in cilantro and serve.