Aloo Gobi

Ingredients:

• 1 medium cauliflower, cut into florets
• 2 large russet potatoes, cubed
• 4 tbsp oil
• ½ tsp mustard seeds 
• ½ tsp cumin seeds
• ½ tsp coriander seeds
• pinch of hing
• 1 medium onion, diced
• 1 Jalapeno or any hot green pepper, sliced 
• 1 medium tomato, diced
• 3-4 garlic cloves, minced
• 1 small piece of fresh ginger, grated 
• ½ tsp red pepper chili powder
• ½ tsp turmeric powder
• 1 tsp garam masala
• ¼ teaspoon amchoor powder (mango powder)
• ½ tsp salt or according to taste
• 4-8 tablespoons of water

Method:

• Heat up oil on low/medium. Add mustard, cumin and crushed coriander, hing and cook for few seconds. 
• Add the onions, jalapeno, garlic and ginger, mix and let cook for few minutes until onion is translucent and soft. 
• Add the tomato and continue cooking for few minutes longer until mixture is cooked well and almost paste like.
• Add the red pepper chili powder, turmeric , garam masala, amchoor powder, salt and four tablespoons of water and mix.
•  Add the cauliflower florets and cubed potatoes and mix to coat cauliflower and potatoes well with the onion, tomato and spice mixture. Cover with a tight lid and let cook. Mix once in a while. Check if some more liquid is needed.
• Simmer for 15-20 minutes on low heat until potatoes are super soft, garnish with cilantro leaves, add a wedge of lime or lemon if desired and serve along with rice or paratha.