Chef Sunil Chauhan

Ingredients

• Peel and cut potatoes into approx. ½ inch dice.
• Cut cauliflower into separate florets.
• Heat the oil in a pan. Add the cumin seeds. As they begin to turn a little darker and fragrant, add green chili pepper.
• Add ginger-garlic paste and cook for a while.
• Add the tomatoes, continue to stir-fry until the tomatoes have broken down completely in a pulp.
• Add the turmeric, coriander powder chili powder, stir to mix. Add the potatoes and mix well.
• Add the cauliflower, mix, and sprinkle on a couple of tablespoons of water. Turn the heat to low. Cover the pan with a tight lid.
• This helps the veggies to steam-cook without burning them.
• If the veggies start to stick to the bottom before they are cooked. Stir with the ladle also add a little amount of water.
• Garnish with the chopped cilantro, Kasuri Methi powder and ginger julienne and serve hot.
• NOTE:-
• You could also add onions if you want. For that add onions before ginger garlic paste and let them cook for a while until onions turn translucent. The rest method will be the same.