Aloo Gobi

Oil - 2 tbsp.

Cumin seeds - 1 tsp

Asafetida - 1 tsp

Onion - 1, diced

Green Chilli - 2, minced

Ginger Garlic paste - 2 tbsp.

Tomato - 1, diced

Turmeric - 1 tsp

Chilli Powder - 1 tsp

Coriander Powder - 1 tsp

Cumin Powder - 1 tsp

Garam Masala - 1 tsp

Amchur Powder - 1 tsp

Cauliflower - 2 cup, florets

Potato - 2 cup, cubed

Peas - 1 cup (optional)

Kasoori Methi - 1 tsp

Salt

Cilantro

Heat Oil and temper Cumin seeds and Asafetida.

Saute Onion and Green Chilli until translucent.

Add Ginger Garlic paste and cook until the raw smell goes away.

Add the Tomatoes and cook closed for about 5 mins, until the Tomatoes are soft.

Season the mixture with Turmeric, Chili, Coriander, Cumin, Garam masala, Amchur powder and required Salt.

Once the raw smell of Masalas goes away add the Potatoes and Cauliflower florets along with crushed Kasoori Methi and 1/4 cup Water. Mix well.

Cook closed for 12 minutes or until the Potatoes are done.

Garnish with cilantro.

Serve hot with Paratha or Chapati.