- Gobhi/Cauliflower: 1 medium (florets)
- Potato: 2 medium (cut into cubes)
- Tomato: 1 medium (chopped)
- Ginger: 1 inch (grated)
- Cilantro: 1 handful (finely chopped)
- Oil: 2 tbsp
- Water: 2 cups
Steps: Add oil in a pan, once heated add Fenugreek Seeds [wiki] & Asafoetida [wiki]. Add cauliflower/gobhi florets & diced potato. On medium heat, cook it for 2 – 3 mins. Cover the lid and cook it for 7 – 8 mins. keep stirring to avoid burning at bottom.
After opening the lid, add turmeric powder, red chili powder, garam masala, and coriander powder and salt. Mix well and cook for 2-3 minutes. Make a well and add the chopped tomato & grated ginger. Cover the tomato & ginger with gobhi and aaloo and cook for 5 mins.
Add 2 cups of water and let it boil. Cover the lid and let it cook for 5 – 7 mins on low heat. Open the lid and take some potato and cauliflower and mashed it. It will thicken the gravy. Mix well and sprinkle some freshly chopped cilantro / dhaniya & it is ready to serve. It goes well with plain steamed rice or roti / chapati.