|3 medium Potatoes||2 tsp Jeera||Fresh Dhania||Oil|
|1 small head Cauliflower||3 slit Green chillies||Fresh Lemon||Salt|
|1 medium Onion||1 Bay Leaf||Sugar|
|2 medium Tomato||1 Moti Elaichi|
|1 tsp Turmeric|
|1 tsp Red Chilli powder|
|1 tsp Dhania Jeera powder|
|1 pinch Kasuri Methi|
|1 pinch Kitchen King|
|1 tbsp Sabji Masala|
Peel the skin off the potatoes and cut into 1-inch cubes.
Chut the cauliflower into 1-inch florets.
Cut the Onion and Tomatoes also into large pieces.
In a microwave safe bowl, add the potatoes and a cup of water and microwave for about 3-4 minutes.
In a heavy bottom skillet, add 3-4 tsp oil and splutter the Jeera.
Add the bay leaf and mori elaichi and saute for a few seconds.
Add the Onions and a tsp of Sugar and saute on medium flame for about 3-5 minutes.
Add the tomatoes and cook until they start to get a little mushy.
Add all the masalas, salt and 1 tsp Oil and cook for a few minutes until the oil starts to separate.
Add in the cauliflower and potatoes and toss well to coat the masala evenly.
Cook this covered on medium flame for about 15 minutes stirring every now and then.
Once the vegetables are cook, roast on medium flame to let it lose the water and get a little crisp.
Garnish with fresh Dhania and lemon juice and serve hot with Rice/Roti.