2 Potatoes - scrubbed, peeled and cut into ½ inch cubes
2 cups of cut cauliflower (cut into small florets)
1 large onion - finely sliced
5 garlic - grated/pounded
1 cm ginger - grated/pounded
2 Green chillies - sliced
A handful of cilantro (coriander leaves) - chopped
Curry leaves
Freshly squeezed Lime/Lemon Juice to taste
½ tsp tumeric powder
½ tsp chilli powder/cayenne
½ tsp coriander Powder (optional)
¼ tsp cumin seeds (optional)
¼ tsp fennel seeds (optional)
¼ tsp mustard seeds (optional)
Salt to taste
Instructions
Heat 2 - 3 tablespoon of oil in a pan.
Add curry leaves and fry for 30 seconds. Mix in sliced onions, sliced green chillies and fry for another minute.
Add mustard seeds, cumin seeds, fennel seeds and coriander powder. When the seeds start to crackle, about 20 seconds, add ginger, garlic paste, turmeric and cayenne.
Cook for a further 30 seconds before adding in cubed potatoes. Cook till potatoes are fork tender. Add a few tablespoons of water whenever required.
Add cauliflower florets and salt to taste and stir them.
Cover the lid and let it cook for 5-7 minutes, stirring in between to make sure that vegetables don’t stick the bottom of the pan.
By now the vegetables gets cooked through but still retain their shape.
Switch off the gas and mix in 1 tsp of freshly squeezed lime juice to taste.