Break cauliflower into 1.5 inch florets and peel then chop the main stem. Peel the potatoes and chop into 1 inch chunks. Measure out the cumin seeds into one dish and all of the other spices into another and place them near the stove top. Heat oil over med-high. When hot add the cumin seeds. After 20 seconds add the other spices and stir. Immediately add the cauliflower, potatoes and fresh peas (if using frozen peas, add them just after simmering). Fry the veggies stirring constantly for five minutes. Add tomatoes and stir fry for another 4 minutes. Add the boiling water and salt. Cover and reduce heat to a gentle simmer for about 15 minutes, or until the vegetables are done to your liking. Turn off the heat and sprinkle with fresh cilantro leaves. This dish is traditionally served in small bowls like an Indian minestrone. It is delicious served with fried breads or just some simple dal and yogurt.
Modified from Classic Indian Cooking by Julie Sahni (thanks Aaron!)