Heat the oil in the sauté pan for 30 seconds before adding cumin seeds.
Once the cumin seeds begin to sizzle, add the finely chopped red onions and fry over a medium heat with the cumin until caramelised.
Add ginger and garlic and chilli paste followed by the chopped tomatoes. Cook for 30 seconds.
Add the turmeric, red chilli powder and salt. Cook for a few seconds.
Add the potato cubes to the masala sauce together with half of the water. Steam cook with the lid on for ten minutes, stirring twice in between.
Add the aubergine, peas and cauliflower to the sauté pan together with the remainder of the water. Once again, steam cook with the lid on for ten minutes on a medium heat, stirring two or three times in between.
Check the potatoes are fully cooked, add the garam masala, dried fenugreek leaves and fresh chopped coriander and cook for a final one minute.