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Place a sauté pan on a medium heat, then add 200ml of hot water (I used the kettle), the ghee or oil, followed by cumin, fennel, turmeric powder, nigella, cinnamon powder and chilli flakes.
Now slice your potatoes straight into the pan (make sure the slices aren't too thick). Add salt to taste and stir well.
Now slice in the onion, stir well and place the lid on the pan. Cook for 10 minutes.
Meanwhile cut your tomatoes into wedges and chop your cauliflower into small florets. Set aside.
Soak the dry fenugreek leaves in hot water and set aside.
Lift the lid and add the garlic, ginger, chilli paste, black pepper, vinegar, cauliflower and tomatoes. Stir well and place the lid back on the pan. Cook for a further 10 minutes.
Lift the lid, then add the frozen peas and dill. Stir really well, then switch off the heat and place a lid on the pan. Allow the residual heat to cook the peas, then after 3 minutes enjoy!