Ingredients
2 large Potatoes (about 2 cups), scrubbed, peeled and cut into ½ inch cubes
1 medium Cauliflower (about 3-4 cups), cut into medium sized florets
1 medium Onion, finely chopped
A small piece of ginger, grated or minced
2-3 garlic cloves, minced
1 large tomato, chopped small
2-3 Green Chillies, roughly chopped
2-3 tbsp Coriander Leaves, finely chopped
Salt to taste
For Tempering (tadka):
A pinch of asafoetida (hing)
1 ½ – 2 tbsp oil (I used mustard oil)
1 tsp Cumin Seeds (jeera)
½ tsp Turmeric Powder (haldi)
¾ tsp Red Chilli Powder (Adjust acc to taste)
½ tsp Coriander Powder (dhaniya)
½ tsp Garam Masala (Adjust acc to taste)
½ tsp dry mango powder (khatai/amchur)
½ tbsp Dried Fenugreek Leaves (Kasuri methi, optional but recommended)
Preparation
