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Heat oil over medium heat in a large Dutch oven. Add onion, ginger, garlic, and chile; cook, stirring often, until soft, about 4 minutes. Stir in coriander, cumin, garam masala, turmeric, and Kashmiri chile powder; cook, stirring constantly, until fragrant, about 30 seconds.
Add cauliflower, potatoes, and ½ teaspoon salt to Dutch oven, and cook, stirring frequently, until vegetables begin to soften, about 5 minutes.
Add tomatoes, water, and remaining 1 teaspoon salt to Dutch oven. Bring to a simmer over medium-high; reduce heat to low, and cook, covered, until vegetables are tender, about 15 minutes. Stir in peas and cilantro and serve warm.
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