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PdfBring a small pot of water to a boil. Once it's boiling, cook the potato until it can be easily pierced with a paring knife, about 10 minutes.
When the potato is cool enough to handle, peel it and dice it into 1-inch cubes.
Combine the cumin, coriander, turmeric, chili powder, and salt in a small bowl. Set aside.
Warm the oil in a large nonstick frying pan or wok set over medium heat. When the oil is hot, add the asafetida, quickly followed by the cumin seeds. When the seeds begin to sizzle, add the cauliflower florets.
Stir to combine, and sauté until the vegetables begin to turn golden brown, about 8 to 8 minutes.
Add the spice mixture to the pan and toss. Add the water, and stir to combine.
Cover the pan, reduce the heat to low. Cook until the cauliflower is tender but not falling apart, about 5 to 7 minutes.