Put a large pan of water on a high heat and bring to the boil. Add the potato and cook for 3 minutes. Add the CauliShoots and cook for a further 4 minutes. Drain and leave to steam dry.
Add the vegetable oil to a large, lidded pan on a medium heat. Add the cumin seeds. Once they begin to crackle add the garlic, ginger, onion and chilli and fry until soft.
Add the cooked potatoes and CauliShoots to the pan and fry for 5 minutes.
Add the chilli powder, garam masala, ground coriander and turmeric, mix well and cook for a further 5 minutes.
Add the tomato puree and 1 tbsp of water and cook for a further couple of minutes until everything is well combined. Season to taste and sprinkle with fresh coriander. Serve with basmati rice and chapatis, if desired.