Heat oil in a large saucepot on medium high heat. Add onion and cumin seeds stir and cook until onions become translucent about 5 minutes. Add turmeric salt CLUB HOUSE Garlic Plus Seasoning cayenne ginger and tomatoes. Mix thoroughly. Add potatoes cauliflower and stock stirring to coat evenly with sauce mixture. Bring to boil reduce to simmer cover and cook for 20 minutes or until potatoes are cooked. Add Garam Masala and stir. Sprinkle chopped cilantro on top for service.
Preheat oven to 325°F . Combine everything on a baking sheet and toast in oven for 15 minutes. Grind to a powder in a mortar and pestle or with an electric spice grinder. Store in an airtight container for up to 3 months.
