Adraki aloo gobhi (Gingery potato cauliflower)

Ingredients:
Gobhi or caulifower-300 gms( medium size - large florets),

Aloo or potato- 2 medium size-  cut into 1 inch cube or 1/4 inch sliced, with jackets,
Oil- 2 tbsp,
Cumin seeds- 1tsp,
Green chilli- 3 - slit,
Ginger paste or shredded- 1 tsp,
Turmeric pwd- 1/4 tsp,
Kashmiri red chilli- 1/2 tsp ( if you like mild add 1/4 ),
Salt to taste,
Yogurt- 2 tbsp,
Ginger - 2inch cut into thin strips,
Tomato - 1 ( deseeded and cut into long strips- optional),
Water-1/4 cup,
Fresh coriander leaves- chopped 2 tbsp.

Method:

Heat oil in kadhai and add cumin seeds
When they turn brown, add  shredded ginger or paste and slit green chillies.

Saute for 1/2 a minute.
Add the potatoes and cauliflower florets and stir.

Saute for 2 to 3 minutes in medium to high heat.

Add turmeric pwd , chilli pwd, salt and mix.

After  10 seconds add the beaten curd and mix again.

Lower the heat and cover.
let it cook on simmer for  8 to10 minutes in the curd mix( check once so that the spice do not stick at the bottom of the kadhai)

Check the tenderness of the cauliflower and potatoes.
Potatoes take longer time to cook then cauliflower.It also depends on the type of potato you are cooking.
Add 1/4 to 1/2 cup of warm water  depending on the tenderness of the potatoes and cover again till done.

If the potatoes are done and there is still some water,then raise  the heat to dry the water.

Add ginger strips and tomatoes and stir well.

Check salt and close gas.

Garnish with coriander leaves and serve hot.
This is a light side dish eaten with dal,rice or roti.

Will go very well with hot puris.
Serves 4