Ingredients

• 500 gm. potatoes

• 500 gm. cauliflower

• 1 tea cup thick yoghurt* or dahi, beaten (you can used 1 cup chopped tomatoes instead)

• 2 tbsp. oil

• 1 tsp. cumin seeds

• A pinch of asafoetida

• 1 tsp. ginger peeled and chopped

• 1 green chilli, chopped

• 1 tsp. turmeric

• 1 1/2 tsp. coriander powder

• 1 1/2 tsp. salt, adjust to taste

• 1 tsp. chilli powder, adjust to taste

• 1-2 cups water

• 1/2 tsp. Garam Masala

• 2 tbsp. chopped coriander leaves

Instructions

1. Boil the potatoes in their skin, peel and cut into bite sized pieces.

2. Clean cauliflower and cut into florets. Don't cut them too small, or they will disintegrate when cooked.

3. Heat oil in a pan, add cumin seeds and asafoetida powder. When seeds begin to splutter or turn brown, add ginger and green chilli, fry for a minute or two.

4. Add turmeric, chilli powder, coriander powder and salt. Stir.

5. Add beaten yoghurt* and stir well for a few minutes, until oil separates. This is yoghurt sauce.

6. Add the potatoes, cauliflower and stir.

7. Add boiling water according to the consistency you want. Bring to boil and simmer until cauliflowers are cooked. This takes only a few minutes, if cauliflower is fresh.

8. Add garam masala and half the chopped coriander leaves. Use remaining leaves as garnish.

9. Serve hot with Chapatties or Plain Paratha.

Notes

• You can make this dish with potatoes alone or with potatoes and peas.

• *Tips for cooking with yoghurt:

• Always use full fat yoghurt, if possible. Skimmed milk yoghurt sometimes curdles during cooking. If you wish to use low fat yoghurt, add 1 heaped teaspoon of plain or corn flour per cup of yoghurt.

• Make sure that the yoghurt is at room temperature. If yoghurt is cooked straight from the fridge, it may curdle.

• When adding yoghurt during cooking, take out a few tablespoons of the hot food in a bowl, mix yoghurt, warming it a bit and then stir it back into the hot dish.

• Substitute sour cream for yoghurt, using only half the amount.