• 2 tablespoons Ginger-Garlic Paste, recipe follows, or 2 teaspoons grated ginger
• 1 tablespoon ground coriander
• 1/4 teaspoon turmeric
• 1 cup water, divided
• 2 tablespoons peanut oil
• 1 large serrano pepper, split down the middle leaving halves attached
• 1 teaspoon cumin seeds
• 1 small head cauliflower, cut into small florets
• 1 russet potato, peeled and cut into 1/2-inch cubes (similar size to cauliflower)
• Kosher salt
• 2 tablespoons freshly minced cilantro leaves, to garnish

Ginger-Garlic Paste:

• 1/2 cup cloves garlic, whole
• 1/2 cup fresh ginger, peeled, cut into 1/2-inch slices
• 1/4 cup canola oil