Ingredients
- Cauliflower florets - 2 cups
- Potatoes – 2 small, cubed
- Onion - 1/2 medium, chopped
- Tomato - 1 medium
- Green chilli - 4
- Fresh Ginger Garlic crushed - 1 1/2 tsp
- Coriander powder - 2 tsp
- Chilly powder - 1 tsp
- Pepper powder - 1/4 tsp
- Turmeric powder - 1/4 tsp
- Hing - 1/8 tsp
- Lime juice - 1 tsp
- Dry methi leaves - 2 tbsp
- Cumin seeds - 1/2 tsp
- Garam masala powder - 1/2 tsp
- Salt - to taste
- Oil - 1 tsp
- Coriander leaves, chopped - To garnish
Method
1. Coarsely grind the onion, green chillies and tomato in a mixer.
2. Heat oil in a pan and splutter the cumin seeds .Then add hing and the ginger-garlic at low heat.
3. Add the ground mix mentioned in step 1, salt and mix well.
4. Microwave the cauliflower and potatoes separately with salt and pepper powder for few minutes so that it will be half done(optional, by doing this you can save time).
5. Once the oil start separating from the paste, add the coriander powder, chilly powder, turmeric powder, garam masala, pepper powder and the dry methi leaves. Mix well and add the lime juice.
6. Then add potatoes and cauliflower florets, mix well and sprinkle some water. Cover it with a lid and cook at medium - low heat. Stir in between. It will be ready within 30 mts. Garnish with coriander leaves. Serve hot with chapathi, poori or nan.
Tips:
- Deep fry the cauliflower and potatoes with little salt and pepper and directly add to the gravy. This one is tastier.
- You can also sprinkle some gram masala just before serving.
