That is potatoes and cauliflower with spices, in a personal reinterpretation;)

1 small white cauliflower
3 medium new potatoes
1 can of tomato sauce
1 onion
2 cloves of garlic
extra virgin olive oil
coarse salt
a sprig of fresh parsley or coriander (to taste)
1 lemon

1 teaspoon of garam masala
1 teaspoon of turmeric powder
1 spoonful of nigella seeds
1 teaspoon cumin seeds
1 teaspoon cinnamon
1/2 teaspoon of chilli powder
2 bay leaves (dried)

Clean and peel the garlic and onion, finely chop them.
Clean the cauliflower and divide it into florets
Wash the potatoes, peel them and cut them into dice of about 2x2 cm
In a saucepan pour 4 tablespoons of oil, when hot add the garlic, onion, cumin, bay leaf and nigella. Mix well, fry the spices for a couple of minutes, until they begin to release their unmistakable aroma. 

Then add the other powdered spices, mix well and continue to cook for another 2 minutes (be careful that they must not burn!). Once you have fried all the spices, you can start pouring the potatoes first, which will gradually be incorporated in the sauté and finally the cauliflower. 

Cook them stirring often for about 5 minutes, salt with coarse salt (a spoonful is enough) and when the cauliflower starts to have more roasted spots, add the tomato puree, stir, lower the heat and put the lid on.

Cook over low heat for about half an hour (or until the potatoes are cooked), checking often and, if necessary, add a little hot water if the sauce should shrink too much.

Serve hot, with parsley or coarsely chopped coriander, a splash of lemon juice and, to taste, pilau rice.

In this case I served basmati rice cooked in proportion 1 rice: 2 water, to which I added some cardamom seeds at the beginning of cooking, to make it even more fragrant.