Country: India Region / Locale: Northern india Servings: Serves 4

Ingredients

• potatoes – 500 g / 1 lb
• cauliflower – 500 g / 1 lb
• onion – 1 large, finely chopped
• tomatoes – 2 medium, chopped
• ginger-garlic paste – 1 tablespoon
• green chili – 1, sliced
• cumin seeds – 1 teaspoon
• turmeric powder – 1 teaspoon
• coriander powder – 1 tablespoon
• red chili powder – 1/2 teaspoon
• garam masala – 1/2 teaspoon
• fresh cilantro – a handful, chopped
• salt – to taste
• oil – 3 tablespoons
• water – 1/2 cup / 120 ml

Instructions

1. Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter.
2. Add the finely chopped onion and sauté until golden brown.
3. Stir in the ginger-garlic paste and green chili, cooking for another minute.
4. Add the chopped tomatoes and cook until they start to soften.
5. Stir in turmeric, coriander, and red chili powders. Sauté for 1-2 minutes to let the spices bloom.
6. Add potato cubes, stirring to coat with the spice mixture. Cook for about 5 minutes.
7. Add the cauliflower florets, mix well, and season with salt.
8. Pour in the water, cover, and let simmer on low heat for 15-20 minutes until vegetables are tender.
9. Finish with garam masala and chopped cilantro. Mix well and cook for another minute before serving.

Substitutions

• potatoes -> sweet potatoes
• cauliflower -> broccoli
• oil -> ghee

Enhancements in the Next Evolution

• Use ghee instead of oil for a richer flavor.
• Add a pinch of asafoetida with cumin seeds for an extra depth of flavor.
• Incorporate a squeeze of lemon juice before serving for freshness.