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Heat up oil on low/medium. Add mustard, cumin and crushed coriander and cook for a few seconds. The seeds will sizzle as they hit the oil.
Add the onions, jalapeno, garlic and ginger, mix and let cook for a few minutes until onion is translucent and soft. Add the tomato and continue cooking for a few minutes longer until the mixture is cooked well and almost paste like.
Add the red pepper chili powder, turmeric , salt and four tablespoons of water and mix. Add the cauliflower florets and cubed potatoes and mix to coat cauliflower and potatoes well with the onion, tomato and spice mixture. Cover with a tight lid and let cook. Mix once in a while. Check if some more liquid is needed.
Simmer for 30-45 minutes on low heat until potatoes are super soft, garnish with cilantro leaves, add a wedge of lime or lemon if desired and serve along with basmati rice or paratha.