Ingredients
1. Potatoes with skin (4large)
2. cauliflower, cut into medium size flowerettes (800gms)
3. yellow chilly powder (1tsp)
4. fenugreek (200gms)
5. curry leaves (20)
6. oil (5tbsp)
7. mustard seeds (2gm)
8. strained ginger paste (20gms)
9. strained garlic paste (10 gms)
10. salt (to taste)
11. cumin powder (1/2tsp)
12. coarsely ground black pepper (1/2tsp)
13. amchur powder (1tsp)
14. Kasuri methi (a pinch)
15. fresh pomegranate seeds (30gms for garnishing)

Method of preparation:-
1. First take potatoes, wash them and cut them into quarter and then halves the each quarter lengthwise. Blanch the potatoes in salted boiling water until they get cooked but not soft. Drain them and keep them aside.

2. Sprinkle the salt over the fenugreek and then rub it between the palms to reduce the bitterness. Take a Kadai, place it over heat. Heat the oil in it and add mustard seeds. When they get crackle then add garlic paste and the ginger paste. Stir it and fry it until the moisture evaporates.

3. Then add fenugreek and stir it few seconds. Add cauliflower, yellow chilly powder and salt. Mix it well. Reduce the heat to low. Cover the pan and cook it well. Now increase the heat to medium.

4. Add potatoes and fry for 5 minutes. Sprinkle the cumin powder, pepper powder, amchur powder and the Kasuri methi. Mix them well and then take of the Kadai from the heat. Put this in a serving dish, garnish it with pomegranate and then serve it with paratha or tandoori roti.

Number of servings – 4
Making time – 35 minutes