Description

Ingredients

• 🥔 Potatoes, peeled & 2 cm chunks: 400 g (14 oz)
• 🌼 Cauliflower florets: 600 g (1.3 lb)
• 🧅 Onion, thin slices (optional): 1 small (100 g / 3.5 oz)
• 🌶 Green chili, sliced (to taste): 1
• 🫚 Fresh ginger, grated: 10 g (2 tsp / 0.35 oz)
• 🛢 Neutral oil: 30 ml (2 tbsp / 1 fl oz)
• 🌱 Cumin seeds: 1 tsp (3 g / 0.1 oz)
• 🌕 Turmeric powder: ½ tsp (1.5 g)
• 🌿 Ground coriander: 2 tsp (6 g / 0.21 oz)
• 🌱 Ground cumin: 1 tsp (3 g / 0.1 oz)
• 🌶 Kashmiri chili powder (mild): ½–1 tsp (1.5–3 g)
• 🍋 Amchur (dried mango) or lemon juice: 1 tsp (3 g) or 15 ml (1 tbsp)
• 🧂 Salt: to taste (≈6 g / 1 tsp)
• 🌿 Fresh cilantro, chopped: 2 tbsp (6 g / 0.21 oz)

Preparation

• 1️⃣ Heat oil in a wide pan. Add cumin seeds; let them crackle 20–30 s.
• 2️⃣ Add onion (if using), ginger, and green chili; sauté 2–3 min.
• 3️⃣ Stir in potatoes; cook 4 min, stirring, until edges take color.
• 4️⃣ Add cauliflower, turmeric, ground coriander, ground cumin, chili powder, and salt; toss to coat.
• 5️⃣ Splash in 2–3 tbsp water, cover, and cook on medium-low 10–12 min, stirring once or twice, until tender with a little bite.
• 6️⃣ Uncover and cook 2–3 min to evaporate moisture and crisp spots.
• 7️⃣ Finish with amchur/lemon and cilantro. Taste salt and serve hot.

Total Time

🕒 Prep: 10 min

🔥 Cook: 20 min

⏳ Total: 30 min

Nutritional Value

Advice

Status

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