Peel, cut potato into cubes, soak them in a bowl of water to prevent discolouring.
1.5 cups(or) 247 gms Potato
Prep the rest of the vegetables and keep everything ready on the counter.
In a kadai or pan, heat oil over medium-low heat.
3 Tablespoon Oil
Once the oil is hot, add cumin and let it splutter for few seconds.
1 Teaspoon Cumin
Now add green chilli, ginger and saute for few seconds.
1 Green Chilli, 1 Teaspoon (or) ½ inch Ginger
Add onion, slightly increase the heat and saute for 3-4 minutes until onions starts to turn brown.
½ cup (or) 73 gms (or) 1 small Onion
Now add tomato followed by turmeric, chilli powder, coriander powder, salt and saute well.
¼ cup (or) 38 gms (or) 1 small Tomato, ¼ Teaspoon Turmeric, 1 Teaspoon Chilli Powder, ½ Teaspoon Coriander Powder, Salt
Add ½ cup water and cook for 5-7 minutes or until onion-tomato masala thickens and oil specs are formed on top layer.
½ cup + ¼ cup Water
Drain water from potatoes and add them along with cauliflower florets.
2.5 cups (or) 295 gms Cauliflower, 1.5 cups(or) 247 gms Potato
Add ¼ cup water, close the kadai with lid, reduce the heat and cook 10 minutes until fork tender. Stir veggies in between once or twice.
½ cup + ¼ cup Water
Take the lid off the pan, add kasoori methi, lemon juice, coriander and gently mix.
1 Teaspoon Kasoori methi (dried fenugreek leaves), 1 Tablespoon Lemon Juice, handful Coriander leaves
Enjoy piping hot aloo gobi with flatbread or with any flavoured rice of your choice.