Step 1

Chop cauliflower florets to 1½ inch in size. Add them to slightly hot water and set aside 3 to 4 mins.

Step 2

Drain the water and rinse them well. Drain them completely.

Step 3

Cube potatoes to ¾ by ¾ inch. You can also slice them to ¾ inch. Keep them immersed in a bowl of water until used. Keeping them in water helps the potatoes to cook faster as they soak up some moisture.

Step 4

Mince ginger and garlic. Keep this aside.

Step 5

Heat oil in a pan and add cumin seeds. When they sizzle, add ginger garlic & saute for 30 seconds.

Step 6

Then add the onions & stir fry until transparent.

Step 7

Add the potatoes and green chilli. Stir fry for 2 to 3 mins. Cover and cook on a low to medium heat until they are half done.

Step 8

Keep stirring in between and cook covered. They are slightly tender at this stage but still under cooked.

Step 9

Then add the cauliflower & stir fry for about 3 mins.

Step 10

Add all the spice powders and mix well. Cook covered until both of them are almost fork tender.

Step 11

Add salt and continue to cook covered on a low flame until the potatoes are soft & fully cooked.

Step 12

The veggies will release moisture at this stage and cook quickly. So keep an eye not to over cook gobi at this stage. It must remain slightly crunchy yet cooked.

Step 13

Next add the tomatoes and kasuri methi. Fry on a medium to high flame until the raw smell of tomatoes goes away.

Step 14

If needed add little oil at this stage. It takes about 2 to 4 mins for the raw smell of tomatoes to go away.

Step 15

Finally garnish aloo gobi with coriander leaves. Serve with rice, roti or any bread.