Ingredients

• 2 Russet potatoes (2 cups) peeled and cut into ½ inch cubes
• 1 small head cauliflower, cut into medium-sized florets
• 1/2 cup peas
• 2 tsp cumin seeds
• 1 red onion, finely chopped
• 3 ripe tomatoes, chopped
• 1 green chili, finely chopped
• 1 tsp ginger-garlic paste OR 5 cloves garlic, minced
• 1/2 tsp turmeric
• 1 tbs chili powder
• 1 tsp garam masala
• 1 tbs coriander
• 2 tbs oil
• ½ tbsp dried fenugreek leaves
• 2 tsp lime juice, to garnish
• Coriander (cilantro) leaves, some chopped for garnish
• 1/4 cup water
• Salt, to taste

Preparation

1. Heat oil in a large heavy-bottomed non-stick skillet over medium heat. Add cumin seeds, red onion, chili pepper, and fry until they are translucent.
2. Add the ginger-garlic paste or minced garlic. Give it a stir till the raw smell disappears, about 1 minute.
3. Add chopped tomatoes and turmeric powder. Sauté for a minute until it becomes mushy.
4. Add the potatoes and give a good stir for 2 minutes. Add the cauliflower florets and peas and mix well.
5. Now add the chili powder, garam masala, coriander powder, and cumin powder. Add 1/4 cup water; mix well and make sure each piece is coated with the spices. Simmer for 7-10 minutes.
6. Stir occasionally as everything simmers. Add dried fenugreek leaves and mix well. The potatoes and cauliflower should be a little roasted and coated with flavor.
7. Garnish with coriander (cilantro) leaves and fresh lime juice. Add salt, to taste.