aloo gobhi curry

Ingredients:
•Cauliflower – (1Small Sized) 180gms
•(Cauliflower Florets – 1 1/4Cups)
•Potato – 1 (130gms)
•(Potato Cubes – 3/4Cup)
•Onion – (1Small) – 50gms
•(Chopped Onion – 1/4Cup)
•Green Chilies – 2 (Spicy Variety)
•Ginger – Small Piece
•Garlic – 1(Small)
•Coriander Powder – 1/2tsp
•Roasted Cumin Powder – 1/8tsp
•Red Chili Powder – 1/4tsp
•Turmeric Powder – 1/4tsp
•Garam Masala Powder – 1/2Of 1/8tsp
•Dried Mango Powder (Amchur) – 1/4tsp
•Salt – To Taste (1/2tsp)
•Chopped Coriander – 1Tbsp
•Oil – 1 1/2Tbsps
Preparations:
Cut cauliflower into florets and wash in warm water to clear off any worms and dirt.
Peel and cut potato into cubes and wash them to remove excess starch.
Peel and chop onion finely.
Wash ginger and green chilies and peel garlic. Grind ginger, garlic, green chilies adding 5ml (1tsp) water to a paste.
Take washed cauliflower florets, potato pieces into a microwave safe bowl and add 20ml water. Place the vegetables bowl in microwave oven and cover bowl partially. Cook the vegetables on high power for 5 minutes and allow 2 minutes standing time. Observe that the vegetables are JUST cooked.
Method:
Heat a pan and add oil to it. When oil is hot add chopped onions and fry till they turn translucent. Then add ginger-garlic-green chili paste and fry stirring till moisture evaporates and oil separates. Then add the cooked vegetables and add turmeric powder and salt and mix well. Cover the pan and cook the vegetables for 3 minutes on low flame. Remove lid and stir the vegetables and fry uncovered for 2 minutes. Now add the coriander powder, roasted cumin powder, red chili powder, garam masala powder and dried mango powder and mix well. Fry the curry for a minute or two taking care not to burn the spices. Sprinkle some chopped coriander leaves and mix well. Transfer the prepared curry to a serving dish and serve hot with roti, chapatti or paratha or even with hot rice.