About the Recipe

Ingredients
2 Medium Potatoes, 1 inch cubed
1 Head Cauliflower, chopped into florets
1 Medium Onion, finely diced
2 Medium Tomatoes, finely chopped
½ tbsp Ginger, minced
½ tbsp Garlic, minced
1 Green Chilli, chopped
½ tsp Cumin Seeds
1 tsp Chilli Powder
¼ tsp Turmeric
1 tsp Coriander Powder
½ tsp Cumin
1 tbsp Kasuri Methi (Fenugreek Leaves), optional but lovely
½ tsp Salt
2 tbsp Coriander Leaves, chopped
½ Lemon, juiced
Preparation
Fry off the cumin seeds on medium heat until they sizzle, then add the onions and cook until starting to brown (about 5-8 mins).
Add the ginger, garlic and green chilli and cook for 30 sec.
Add the potatoes and stir fry for 2-3 mins. Cover and cook on a low to medium heat until the potatoes are half done. If required you can splash some water so they cook faster.
When the potatoes are slightly tender but still undercooked add the cauliflower and stir fry for 3 mins.
Add the chilli powder, turmeric, cumin, coriander and salt. Continue to cook covered until the potatoes are soft.
Add the tomatoes and kasuri methi and dry on a medium heat for 3 mins.
Serve with rice and garnish with the coriander leaves and some lemon juice.