Potatoes, Cauliflower and Peas

INGREDIENTS:
Peanut or canola oil, for sauteing
1 pound boiling potatoes, peeled and cut into thick 2 by 1 by 1-inch fries
1 head cauliflower (1 3/4 pounds), cut into delicate florets
1 tablespoon peeled finely chopped fresh ginger
1 small onion, chopped
1 bag of froze peas
1/4 teaspoon ground turmeric
3/4 to 1 teaspoon salt
1/4 teaspoon cayenne
1 teaspoon ground cumin
1 teaspoon ground coriander
3 tablespoons water
2 to 3 tablespoons coarsely chopped cilantro leaves

DIRECTIONS:
1 - Cut Cauliflower into florets. Broile (of bake at high temperature) for about 20 minutes or untill brown.
2 - Put the oil in a large frying pan and set over medium heat. When it is hot, put in the potatoes and fry them until they are golden and almost tender, about 10 minutes.
3 - Add the onions and the ginger. Stir for 10 seconds. Add the remaining spices, stir in the spices.
4 - Ad the frozen peas. Let cook till peas are soft, about 5 minutes.
5 - Add in all the cauliflower to the pan. Turn the heat down to medium. Add 3 tablespoons of water. Stir once. Turn the heat down to low and cook very gently for 4 minutes.
6 - Add the cilantro and toss gently. Serve hot.

NOTES:
The original recipe calls for deep / pan frying the Potatoes and Cauliflower. I prefer broiling since it's healthier. Also, if desired, use store bought curry powder instead of the individual spices.