Ingredients:

  • 1 lb Potatoes (Yukon Gold or Russet), peeled and cut into 1-inch cubes
  • 1 medium head Cauliflower, cut into bite-sized florets
  • 1 cup Green Peas (fresh or frozen)
  • 3 Tbsp Ghee or Neutral Oil
  • 1 tsp Cumin Seeds (whole)
  • 1 medium Onion, finely chopped
  • 1 inch piece Ginger, freshly grated or finely minced
  • 3 cloves Garlic, finely minced
  • 1/2 tsp Turmeric Powder
  • 1 Tbsp Coriander Powder
  • 1/2 tsp Red Chilli Powder (or Cayenne)
  • 1 tsp Garam Masala
  • 1 tsp Salt (or to taste)
  • 1/2 cup Hot Water
  • 1 tsp Dried Fenugreek Leaves (Kasuri Methi), crushed
  • 1 tsp Fresh Lemon Juice
  • 1/4 cup Fresh Coriander (Cilantro), roughly chopped, for garnish

Instructions:

  1. Prep the Veg: Dice potatoes and chop cauliflower florets. Keep them roughly the same size to ensure even cooking.
  2. Temper the Spices (Tadka): Heat ghee/oil in a large, heavy-bottomed pot over medium heat. Once shimmering, add whole cumin seeds. Cook until they splutter and turn golden brown (about 30 seconds).
  3. Sauté Aromatics: Add chopped onion; cook until softened and translucent (5–7 minutes). Add grated ginger and minced garlic; cook for 1 minute until fragrant.
  4. Bloom the Dry Spices: Reduce heat to low. Stir in turmeric powder, coriander powder, and chilli powder. Cook, stirring constantly, for about 30 seconds until fragrant.
  5. Combine Core Ingredients: Add the cubed potatoes and cauliflower florets to the pot. Toss thoroughly for 2–3 minutes to coat everything evenly with the spice mixture.
  6. Simmer: Add 1/2 cup of hot water and the salt. Bring the mixture to a gentle simmer. Cover the pot tightly.
  7. Cook Vegetables: Cook for 15–20 minutes, checking occasionally. Stir gently halfway through. The vegetables are done when the potatoes are tender when pierced with a fork but still hold their shape.
  8. Final Additions: Stir in the green peas, Garam Masala, crushed Kasuri Methi, and lemon juice. Cook uncovered for a final 3–5 minutes until the peas are bright green and heated through.
  9. Finish and Serve: Taste and adjust salt if necessary. Garnish liberally with fresh coriander before serving hot.