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Ingredients

• 6 tblsp Vegetable oil
• 450 gm Potatoes, peeled and quartered
• 1 Cauliflower, cut into florets
• pinch Asafetida
• 1 tsp Ground turmeric
• 1 tsp Chili powder
• 1 1/2 tsp Ground cumin seeds
• 3/4 tsp Salt
• pinch Sugar
• 2 Tomatoes, peeled and chopped
• 275 ml Water
• 2 tsp Ghee
• 1/2 tsp Garam masala

Method

Heat the oil in a wok and fry the potatoes, a few at a time, until lightly browned. Remove and set aside.

Fry the cauliflower pieces, a few at a time, until brown spots appear. Remove and set aside.

Lower the heat, add the asafetida and after 3 or 4 seconds, the turmeric, chili, cumin, salt and sugar. Mix well, add the tomatoes and fry for 1 minute. Add the water and bring to the boil. Put in the potatoes, cover and cook for 10 minutes. Add the cauliflower, cover and cook for a further 6 minutes or so.

Add the ghee and sprinkle in the garam masala. Remove from heat and serve.