I saute (or you can deep fry) the cauliflower and potatoes before adding spices. It leaves the vegetables crisp.
3 cups cauliflower florets
3 small red potatoes, rinsed and washed
1 tsp jeera (cumin seeds)
1/2 tsp hing (asafoetida)
1/4 tsp haldi powder (turmeric)
1/2 tsp red chilli powder
1/2 tsp coriander powder
1/2 tsp cumin powder
1/4 tsp garam masala powder
a splash of lemon juice
salt to taste
coriander leaves for garnishing
How it's made:
Cut red potatoes into 1"cubes with peel.
In a "Kadai" or deep frying pan, heat a tsp of oil. Fry potatoes on medium high heat until the potatoes get light brown. Remove from heat and transfer to a dish. Fry cauliflower the same way in a tsp of oil. Transfer to the same dish as potatoes.
In the same pan, add oil. Heat cumin seeds until color changes. Add hing, haldi, red chilli powder and fry for 30 seconds. Add potato, cauliflower and salt to taste. Cover and let cook for 5 mins. Do not add water. Add the remaining spices- coriander, cumin powder and garam masala. Stir for a few minutes with lemon juice and garnish with coriander leaves. Serve with roti.