Cauliflower – 1/2 kg Potatoes – 3 nos Cumin seeds/ Jeera – 1 tsp Asafoetida – a pinch Ginger, chopped – 2 tsp Green chilli chopped -1 no Coriander powder – 3 tsp
Chilli powder- 1 tsp Turmeric powder – 1/4 tsp Garam masala powder – 1/4 tsp Dried fenugreek leaves / Kasuri Methi – 2 tbsp Coriander leaves, chopped – 1/2 cup Salt as needed
Tomatoes – 3 nos Green chilli – 3 nos Ginger, chopped – 1 inch piece
Grind to powder
Peppercorns – 1/2 tsp Black cardamom- 3 nos Cinnamon – 2 (1 inch piece) Cloves – 6 nos
Remove stalk of cauliflower. Wash and cut into pieces. Peel potatoes and cut into long pieces.
Grind tomatoes, green chilli and ginger into a smooth paste. Keep aside.
Grind peppercorns, black cardamom, cinnamon and cloves into a coarse powder. Keep it aside.
Heat oil in a pan. Fry potato pieces in oil till they turn light brown in colour. Transfer to a plate and keep this aside.
Now fry cauliflower in the remaining oil till they turn light
brown in colour.
Heat oil in a pan. Add cumin seeds, asafoetida, green chili and ginger. Saute well. Now lower the flame and add chili powder, coriander powder, turmeric powder, ground coarse powder, and kasuri methi. Saute for a second. Add ground tomato-green chili-ginger paste to this. On medium flame, cook till the oil starts to float on surface. It will take about 10 minutes. Add 1/2 cup of water to this. Allow it to boil. Now add fried potato pieces, cauliflower pieces, coriander leaves. Close the lid. Cook for 2 minutes. Switch off the stove. Serve along with roti or naan.