1. Heat oil in a pan and add cumin seeds, green chili, asafetida and turmeric powder and ginger. 2. Add potatoes and 1 Tbsp of coriander powder. Stir gently and cook for ten seconds. 3. Add the cauliflower florets along with coriander powder, red chili powder, garam masala and milk. Mix to combine. Let this cook for 7-8 minutes. 4. Now add 2 Tbsp of fresh water. Place a lid and let it cook for five minutes. 5. Remove the lid and if all the water has evaporated, add another 2 tablespoons Place the lid back and let it cook for another ten minutes or un till the potatoes and cauliflower is fork tender. 6. Remove the lid, add salt and cook for another five minutes to achieve a golden brown crust on the cauliflower and potatoes. 7. Garnish with fresh cilantro leaves and enjoy it with Roti, Parantha and your loved ones! 8. Tips: 9. You can also garnish this with toasted cashews to give it a richer characteristic! 10. Reduce the quantity of red chili powder by half, if using a brand available at Indian stores. 11. Spice level can be reduced by omitting the use of green chili and reducing the quantity of red chili powder. ---------------------------------------------------------------------------
Nutrition
Ingredients
