2 medium-sized potatoes (cubed)
1 cauliflower medium (cut into small florets)
1 white onion (finely diced)
2 tomatoes (finely chopped)
3 g cumin seeds
20 g ginger-garlic paste (10 g ginger + 10 g garlic)
3 g turmeric powder
3 g amchur (dry mango powder)
2 g red chili powder
2 g garam masala powder
5 g coriander powder
30 ml oil
10 g fresh coriander leaves (finely chopped)
4 to 5 g salt
few sprigs of fresh coriander
Add 100 ml water, salt and cover the pan. Cook for about 2-3 minutes on low heat or until the potato and cauliflower are tender but not soggy.
Once ready, the gravy should be thick enough to coat the back of a spoon.
Serve hot in a serving bowl, garnish with few sprigs of coriander and ginger julienne.