Heat oil in a non-stick frying pan or skillet over medium heat.

Add onions, ginger paste, and garlic paste to the hot oil.

Sauté for about 2-3 minutes until the onions start to soften.

Add tomatoes and baby potatoes to the pan.

Cook for about 5 minutes until the tomatoes start to break down and the potatoes begin to soften.

Add cauliflower florets and chickpeas to the pan.

Mix well with the onions, tomatoes, and potatoes.

Season with salt according to taste.

Cover the pan and let the vegetables cook for about 15 minutes, or until all the vegetables are tender and cooked through.

Stir occasionally to prevent sticking and ensure even cooking.

Once the vegetables are cooked to your liking, remove the pan from the heat.

Serve hot as a main course, accompanied by rice or Indian flatbread.