Ingredients:

• 1kg potatoes peeled and cut into ½ inch cubes
• 5 medium cauliflowers, cut into medium sized florets (about 2½ kgs) 
• 500g carrots, cut into medium size pieces
• 5 turnips, cut into medium size pieces
• 5 large onions, finely chopped
• 4½ 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)
• 500g tomatoes, finely chopped
• 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 hing. When cumin seeds crackle and change colour, add finely chopped onions. 
2. Sauté the onions till they turn translucent and then add ginger-garlic paste, green chillies. Give it a good stir till the raw smell of ginger-garlic paste disappears
3. Add all the spice powders and give it a good stir for 30 seconds.
4. Mix in cubed potatoes and tomatoes 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. By now the vegetables gets cooked through but still retain their shape. If not, cover and let them cook for another 5 minutes.
7. Switch off the heat and add freshly squeezed lemon juice to taste. Garnish with finely chopped coriander leaves.

Amazon links: 

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