Ingredients

• 1 - cauliflower, medium, cut to bite size florets
• 2 - potatoes, large, cut to bite size pieces
• 1 cup - frozen green peas
• 1/2 tsp - cumin seeds
• 1/2 tsp - turmeric powder
• 1 - onion, medium, finely chopped
• 1 inch piece - ginger, minced
• 5 cloves - garlic, minced
• 2 - tomatoes, large, chopped
• 2 tsp - coriander powder
• 1 tsp - cumin powder
• 1 tsp - garam masala
• Red chilli powder to taste
• 1/2 tsp - dry mango powder
• 5 sprigs - cilantro, chopped for garnishing
• A pinch - asafoetida
• 2 tbsp - oil
• Salt to taste

How to Make Potato Cauliflower Masala

• Heat oil in a medium non-stick pan.
• Add cumin seeds and allow them to sizzle.
• Add asafoetida, turmeric powder and onions.
• Mix well and saute for 3-4 minutes.
• Add ginger and garlic and saute until oil starts to separate from the onions (stir frequently).
• Add tomatoes and cook until oil again separates from the mixture (stir frequently).
• While tomatoes are cooking, place potatoes in a microwave safe bowl without a cover.
• Sprinkle a little salt, add 1/4 cup of water and microwave for approximately 3-5 minutes (they should be half cooked).
• Place washed cauliflower florets in a microwave safe bowl without cover.
• Cook for approximately 3-5 minutes (it should be half cooked).
• Add a pinch of salt to the cauliflower while it is still warm.
• Once oil has separated from the tomato mixture, add coriander powder, garam masala, red chilli powder, cumin powder, dry mango powder and salt. Mix well.
• Add half-cooked potatoes. Mix well to coat all potatoes.
• Cover and cook for 5 minutes (or until the potatoes are tender but not breaking apart).
• Add green peas and half-cooked cauliflower and mix well to evenly coat the cauliflower.
• Cover and cook until all vegetables are tender but not mushy and falling apart.
• Garnish with chopped cilantro leaves. Serve with chapatti, paratha or rice and dal.