Ingredients
4 medium potatoes, sliced into 2 cm cubes
1 medium cauliflower, cut or broken into small florets
1 large onion, chopped
2 medium tomatoes, chopped
1/2 teaspoon cumin seeds
2 teaspoons grated fresh ginger
4 cloves garlic, crushed
1 teaspoon turmeric powder
1 teaspoon amchur (dry mango powder) or tamarind paste
1 teaspoon red chili powder
1/2 teaspoon garam masala powder
1 teaspoon coriander powder
3 tablespoons cooking oil
2 tablespoons chopped cilantro
1/2 teaspoon salt
Instructions
Heat 2 tablespoons of oil in a heavy-based pan on medium heat. Add cauliflower florets and fry for 2-3 minutes and then add the diced potatoes.
Fry on medium-low flame for 7-8 minutes till potatoes and cauliflower have some brown spots on them.
Drain on paper towel and set aside.
In the same pan heat 1 tablespoon of oil on medium heat and add cumin seeds and let them crackle.
Add the onions and cook for 2 minutes till translucent.
Add the ginger and garlic and cook for another 2 minutes or until the raw smell goes away.
Add the chopped tomatoes and cook for 2 minutes till they are little soft.
Add turmeric powder, red chilli powder, coriander powder and amchur (mango powder).
Cover the pan and let the masala cook for 2-3 minutes and then add the potatoes and cauliflower to it and mix.
Add chopped coriander leaves and give a good mix.
Add garam masala and cook the potato and cauliflower on medium-low heat for 5-6 minutes.
Add salt and cover the pan and cook more additional 6-7 minutes on low flame or till the potato and cauliflower are tender but not soggy. If you feel the masala is sticking, you may add some water. Add 1 tablespoon at a time and only add enough to cook the veggies.
Garnish with some more coriander leaves and serve.
Notes:
Instead of pan-frying, you can deep fry the potatoes and cauliflower until they are completely cooked and then add them to the masala.