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Ingredients
  • 480gms cauliflower cut into small florets
  • 260gms potatoes boiled, peeled and diced to bite size pieces
  • 2 tbsp vegetable oil
  • Pinch of hing/ asafoetida
  • 1 heaped tsp cumin seeds
  • ½” ginger blended to a paste with a splash of water
  • 3 green chillies slit lengthwise
  • 1 tsp turmeric powder
  • 1 ½ tbsp coriander powder
  • Salt to taste
  • Handful of coriander for garnish finely chopped
  • Juice of half a lemon
  • 1 tbsp dried fenugreek leaves/ kasoori methi (optional)
  • ½” ginger slivers for garnish
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