Before you begin, boil the red potatoes whole, with skin on.  By boiling with the skin on, they don’t get too watery and the texture is just right to absorb the spices.  When fully cooked, remove and let cool.  When cool enough to handle, peel the skins off and cut into halves or fourths lengthwise.  Set aside.

Coat skillet with oil and let heat on medium to high.  When oil is heated, add cumin seeds.  Once you hear them popping, immediately add the onion.  Cook until translucent.  Then add pat of butter.  When melted, add in the sambar masala and the turmeric powder.  Stir a few times and add the cauliflower pieces.  Coat the cauliflower with the spices.  Sprinkle mixture with salt.  Cover and let sweat at medium heat for about 10 minutes.  Check to make sure it’s not burning.  Stir occasionally.

When cauliflower is fork tender, add the potatoes.  Stir to make sure they are coated with spices.  Sprinkle again with salt and cover for about five minutes.  Add frozen peas and cover for another five minutes.  Check for salt.  I usually add another liberal sprinkling here at the end until the taste is just right.  When finished, garnish with chopped cilantro.

Serve with steamed basmati rice.