Ingredients

• 0.25 cups vegetable oil for frying , or as needed
• 2 large potatoes , peeled and cubed
• 0.5 cups small cauliflower florets
• 1 tablespoon vegetable oil
• 0.75 teaspoons roasted ground cumin
• 3 cloves garlic , minced
• 1 green chile pepper , seeded and minced
• 1 medium onion , sliced lengthwise
• 1 tablespoon ginger garlic paste
• 1 medium tomato , chopped
• salt to taste
• 1.5 teaspoons red chile powder
• 1.5 teaspoons garam masala
• 0.75 teaspoons ground turmeric
• 0.75 teaspoons ground cumin
• 0.75 teaspoons ground coriander
• 1 pinch white sugar , or to taste
• 1 tablespoon water , or to taste
• 1.5 teaspoons lemon juice
• 1.5 teaspoons ground fenugreek , menthi powder

Instructions

1. 1 Add 1/8 inch of oil to a skillet over medium-high heat. Shallow-fry potatoes and cauliflower separately until light brown, 5 to 7 minutes each. Transfer to a bowl.
2. 2 Add 1 tablespoon oil to the same skillet and reduce heat to medium. Add roasted cumin to the hot oil; saute for 1 minute. Add garlic and green chile pepper; saute for 1 minute. Add onion and ginger garlic paste; cook and stir until onion is translucent, about 5 minutes.
3. 3 Add tomato and season with salt. Cook until tomato is soft, about 5 minutes. Add chile powder, garam masala, turmeric, cumin, and coriander. Taste and if mixture is a little sour, add sugar. Cook for about 1 minute. Reduce heat to low, add water, and cook until garam masala is cooked well.
4. 4 Add reserved potatoes and cauliflower. Mix well and taste, adding lemon juice if needed. Add fenugreek and cook, covered, for about 1 minute.

Nutrition per serving