2 cups potato, peeled and cut into small cubes
4 cups cauliflower florets
1 onion, chopped
1 or 2 tomatoes, chopped
1 tsp minced ginger
1 tsp Panch phoron or cumin seeds
pinch asafoetida / hing
pinch to tsp red chilli powder, to taste
1 small tsp turmeric powder
1 big tsp coriander powder
1 tbsp oil
salt and black pepper, to taste
pinch of garam masala
2 tbsp fresh coriander leaves, chopped
Heat oil in a pan on a medium and add the panch phoron. When the mustard seeds start to pop and cumin starts to brown add the asafoetida, chilli powder and chopped union.
When the the union gets soft, add the ginger, stir about 1 minute until the raw smell disappears. Stir in the chopped tomatoes, stir and cook until the oil starts to separate from the sauce.
Add the potatoes, kurkuma and coriander powder and stir well until the pieces of potatoes are covered with the sauce. Cover and let it cook for about 5 minutes.
Add the florets, stir until the florets are covered with sauce. Add a little bit of water if necessary. Cover and cook until the potatoes and cauliflower are done to your taste.
While cooking check and stir every once in a while and add a little bit of water if necessary.
Bring to taste with more salt if necessary, black pepper, a pinch of garam masala and finish with the fresh coriander leaves.
If you use dried coriander leaves, add a half tsp a few minutes before done.