Heat the oil for frying and fry the potatoes and cauliflower in batches until golden brown. Remove from oil and place them in paper napkin to remove excess oil.

 

 

Now grind the garlic, ginger and green chilli together into a coarse paste or just crush them using mortar and pestle. Keep aside.

 

Now heat a large pan with 3 Tbsp oil, add the jeera and once it starts changing color, add in the ground (garlic, ginger, chilli) paste, asafoetida and saute for a minute or until the raw smell is gone.

 

Now add the onion and saute until it turns golden brown. Follow it by tomato, salt and saute until the tomato turns mushy.

 

 

Now add all the spice powders ( Turmeric, red chilli, coriander, jeera, amchur, garam masala), kasoori methi and saute until the oil starts to seperate.

 

Add about ¼ cup water, mix well to get combined. Now add the fried potatoes and cauliflower florets, mix well until the masala is spread evenly. Now turn the flame to low-medium and cook covered for 4 mins. This will help the masala get infused into the potato and cauliflower. Turn off the flame. Add the coriander leaves and mix well.

 

 

Enjoy hot along with roti / Indian breads / rice.