1large cauliflowerabout 800 gm or 1.25 kgs, cut into 10 size florets
2medium-large potatoespeeled and cut into 1/2-3/4 dice
2onion -Thinly sliced
2medium size tomato -chopped
1tspcumin seeds
1/4tspmild hingasafoetida
3/4knob of gingergrated
3clovesof finely chopped garlic
1/2tspturmeric powder
1 1/2tspcoriander powder
3/4tspred chilli powder
1/2tspkitchen king masala
1/3tspgaram masala
Salt to taste
1 1/2tspoilpeanut or mustard
Instructions
Heat the oil in a pan on a medium flame and add the cumin seeds, hing, garlic and grated ginger. Fry till the spluttering stops and then add the onion. Fry till they are translucent and slightly browned.
Reduce the flame and add the prepared cauliflower and potatoes and tomato. Stir to mix.
Add turmeric powder, coriander powder and red chilli powder and mix well.
Cover and cook for 15 minutes or, to desired tenderness, stirring once in between. Sprinkle with garam masala, Kitchen king masala and mix well.
Cover and cook for another 5 minutes till the vegetables are lightly browned. They may stick to the bottom of the pan if you have used the specified amount of oil. That is alright - just don’t stir at the moment.
Take off the fire, and leave it aside, covered. After a few minutes toss and mix well. Sprinkle with fresh chopped coriander leaves and serve with a bowl of plain yoghurt with roti.