480 gms cauliflower cut into small florets
260 gms potatoes boiled, peeled and diced to bite size pieces
2 tbsp vegetable oil
Pinch of hing
1 heaped tsp cumin seeds
1/2 inch ginger blended to a paste with a splash of water
3 green chillies slit lengthwise
1 tsp turmeric powder
1 1/2 tbsp coriander powder
Salt to taste
Handful of coriander for garnish finely chopped
Juice of half a lemon
1 tbsp dried fenugreek leaves/ kasoori methi (optional)
1/2 inch ginger slivers for garnish
In a non stick large heavy bottom saucepan heat the oil over a medium flame. Add the hing and cumin seeds. Fry for a minute followed by the ginger paste and slit green chillies. Fry for 20 seconds and add the turmeric and coriander powder frying for a few seconds.
Add the cauliflower florets and season to taste. Stir well over a medium heat for a minute making sure the florets are coated in the spices well.
Add 50mls water and stir. Turn the heat to a low setting and cook for 15-17 minutes with a lid on. Make sure to stir halfway through cooking.
Add the boiled potatoes and mix well. Garnish with coriander, lemon juice, kasoori methi and ginger slivers. Stir well and turn the heat off keep warm with a lid on for a few minutes. Serve warm with chapattis and raita.