Ingredients

• Mustard oil – 2 tablespoons
• Cauliflower – 350 grams (cut into florets)
• Tomatoes – ½ cup (chopped)
• Boiled or frozen peas – ½ cup
• Potatoes – 2 (peeled and diced)
• Cumin seeds – 1 teaspoon
• Dry red chillies – 2
• Green chillies – 2 (cut lengthwise)
• Turmeric – ½ teaspoon
• Kashmiri red chilli powder – 1 teaspoon
• Coriander powder – 1½ teaspoon
• Kasuri methi – 1 teaspoon (roasted and crushed coarsely)
• Salt – ¾ teaspoon
• Ginger – 1-inch piece (cut into thin slices)
• Asafoetida– 1 pinch (optional)
• Fresh coriander chopped (for garnish)

Method

1. Place the cauliflower in a bowl.

2. Pour hot water on them.

3. Keep the poured cauliflower aside for 10 minutes.

4. Heat oil in a kadhai.

5. Add cumin seeds to it. Let the cumin splutter.

6. Add hing and dried red chilli.

7. Cook for half a minute.

8. Add the ginger juliennes and the slit green chillies.

9. Fry till the ginger turns golden.

10. Drain the cauliflower.

11. Add the cauliflower to the pan along with the potatoes.

12. Add red chilli powder, turmeric, salt and coriander powder.

13. Mix everything and let them cook on a slow flame till the potatoes and cauliflower are fork tender.

14. Stir occasionally to prevent the sticking of the mixture to the bottom of the pan. Add 1–2 tablespoons of water if required.

15. Once the vegetables are cooked, add the chopped tomatoes and the peas and cook on a high flame while stirring, till the tomatoes soften.

16. Add kasuri methi and mix.

17. Garnish with chopped coriander.