Cauliflower with peas and potatoes make a perfect recipe for lunch in winters.
Potatoes 2 medium (pealed, washed, and diced into small cubes)
Pealed peas 100 grams (washed well)
Cauliflower 150 grams (washed and cut into small pieces)
Ginger 2 inches grated
Tomatoes 2 medium grated
Curd 2 tablespoons
Turmeric powder 1 teaspoon
Salt to taste
Garam masala powder 1 teaspoon
Red chili powder 1/4 teaspoon
Cumin seeds 1 teaspoon
Coriander powder 1 teaspoon
Coriander leaves 1 table spoon ( chopped finely )
Oil 2 table spoons
Take a wok, add oil, when the oil is hot add the cumin seeds.
When the cumin seeds are lightly fried add the grated ginger and the grated tomatoes, fry them till oil separates.
When the tomatoes are fried nicely add the turmeric powder and mix well so that it is fried properly, now add corriander powder, salt and red chili powder now mix them well, add about 2 table spoon water and mix.
Now add the potatoes, peas and the cauliflower. Mix well and cover it with a plate for about 6 min on slow fire.
Now remove the plate and check if the cauliflower and the potatoes are done, if they are not done then cover again for about 3 min and if they are done then increase the fire and mix them well.
In a small bowl mix the curd and the garam masala.
Add the mixture of curd and garam masala to the wok and again mix well.
For about 5 min cook the vegetable open on slow fire.
Sprinkle the chopped corriander on top and serve hot.