Oils/Fats

• Oil of choice, 4 tbsp

Vegetables/Fruits

• Cauliflower, 200g
• Potato, 250g
• Tomato, 2 medium
• Onion, 2 medium
• Peas, 150g
• Lemon, 1/4 medium

Herbs/Spices

• Chilli Powder, 1/2 tsp
• Coriander Leaves 10 grams
• Cumin Seeds, 1 1/2 tsp
• Garlic, 4 cloves
• Ginger, 1 inch
• Ground Coriander, 1 1/2 tsp
• Salt, To Taste
• Turmeric, 1/4 tsp

Preparation
• Prepare Vegetables - Peel and dice Potato, Onions, Chop Cauliflower into 1.5 inch florets, Dice Tomatoes. Finely chop Garlic Cloves, Ginger and Coriander

Cooking
• Heat 2 tbsp Oil over medium heat, add 1/2 tsp Cumin Seeds and temper until they start to pop, add diced Potatoes and Salt (1/4 tsp but adjust to taste) and fry for 5-7. minutes, transfer to one side
• In the same pan, heat 2 tbsp Oil over medium heat, add 1 tsp Cumin Seeds and temper until they start to pop. Add Garlic, Ginger, and Onion and sauté for 5-7 minutes
• Add Potatoes and Cauliflower florets and cook covered for a further 5-7 minutes, stirring regularly
• Add Ground Coriander, Chilli Powder, Salt (1/4 tsp but adjust to taste) and Turmeric, fry for 30 seconds
• Add diced Tomatoes and cook covered for 3-5 minutes
• Add Peas, juice of 1/4 Lemon and chopped Coriander and cook for for 3-5 minutes
• Adjust seasoning to taste

Assembly
• Serve with Roti