Ingredients:

• 1kg potatoes, peeled and cut into ½ inch cubes
• 2kg cauliflowers, cut into medium sized florets
• 5 large onions, finely chopped 
• 1½ tablespoons ginger-garlic paste
• 4 green chillies, roughly chopped
• 2½ teaspoons turmeric powder
• 2 teaspoons red chilli powder
• 2½ tablespoons coriander powder
• 2½ teaspoons garam masala 

(Alternative use Keya Meat Masala)

• 2½ teaspoons Kitchen King masala (optional)
• 2½ tablespoons dried fenugreek leaves (optional but recommended)
• 1 cup coriander leaves, finely chopped 
• freshly squeezed lemon juice to taste
• salt to taste
  
  For Tadka/Tempering:

• 1½ tablespoons cumin seeds
• ¼ teaspoon asafoetida (optional)
• 10 tablespoons oil

Instructions:

1. Heat oil in a pan and add cumin seeds and asafoetida. When cumin seeds crackle and change colour, about 30 seconds, add finely chopped onions. 
2. Sauté the onions till they turn translucent and then add ginger-garlic paste, green chillies and crushed dried fenugreek leaves. Give it a good stir till the raw smell of ginger-garlic paste disappears, about 2 minutes. 
3. Add all the spice powders and give it a good stir for 30 seconds.
4. Mix in cubed potatoes and give them a good stir for 4-5 minutes. 
5. Add cauliflower florets and salt to taste and stir them for 3-4 minutes, making sure every individual cauliflower florets are coated with spice mix. 
6. Cover the lid and let it cook for 10 -12 minutes, stirring in between to make sure that vegetables don’t stick the bottom of the pan.
7. Switch off the heat and add freshly squeezed lemon juice to taste. Garnish with finely chopped coriander leaves and mix them well before serving. 

Amazon links: 

Spicefield Kitchen King Masala: https://amzn.to/3GoXyx0