Peel off the skin, cube it and keep it aside (potatoes should be only 3/4th cooked).
Parboil the cauliflower in salt water, drain the water and keep it aside.
Cut the onion, length wise and cube the tomatoes.
Heat a kadai and add oil/ghee. When hot, add cumin and allow it to splutter.
Add onion and fry till transparent.
Add the tomatoes, red chilli, turmeric powder and fry for a minute.
Then add the potato, cauliflower and coriander leaves.
Sprinkle salt, a little water and mix well.
Cook covered stirring in between, till the cauliflower and potato becomes soft and absorbs the masala.
Transfer to a serving bowl and garnish with coriander leaves.
Recipe courtesy: Rak's Kitchen
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Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.