Aloo Gobi Recipe (Cauliflower Potato Curry)

• 1½ cup (2 medium) potatoes ((cubed to ¾ x ¾ inch))
• 2 cups (180 grams) cauliflower florets ((gobi, chopped to 1½ inch) )
• ¾ to 1 cup (1 medium) onion ((chopped finely) )
• ¾ to 1 cup (2 medium) tomatoes ((finely chopped) or 1 to 2 tbsp tomato paste)
• 1 tablespoon ginger garlic minced (or paste)
• 1 green chili (slit or chopped (optional))
• 2 tablespoons coriander leaves (chopped finely)
• ½ to ¾ teaspoon salt ((adjust to taste))
• 2 to 3 tablespoons oil
• lemon juice to serve ((optional))
• ½ teaspoon cumin seeds ((jeera))
• ¾ to 1¼ teaspoon Kashmiri red chili powder ((adjust to taste))
• ¼ teaspoon turmeric
• 1 to 1½ teaspoon garam masala ((adjust to taste))
• ¾ to 1 teaspoon coriander powder
• ½ to ¾ teaspoon roasted cumin powder ((jeera powder) (updated))
• 1 tablespoon kasuri methi ((dried fenugreek leaves) (skip if you don't have))
• ½ to 1 teaspoon amchur ((Optional, Dried mango powder))

Directions