Aloo Gobi recipe - Potato and cauliflower recipe - Simple side dish for rice / roti

Aloo Gobi is very famous north Indian gravy which goes well with chapatti / Chapathi / Roti / Naan / Pulao / Pulav.  I seldom do it as our family is not big fan of potatoes. This one you can do it as a gravy version or dry version. Both will work out to be tasty

Cauliflower - 250g (separate into florets)
Potato - 3-4 medium size
Onion - 2 medium size(finely chopped)
Tomatoes - 3 medium size (finely chopped)
Garlic - 6 pods (chopped finely)
Ginger - 1 inch ( finely chopped)
Chilli powder - 3/4 teaspoon to 1 teaspoon
Salt to taste
Garam masala - 3/4 teaspoon
turmeric powder - 1/4 teaspoon
Dry Kasturi methi - 1/2 teaspoon ( soak it in water for 10 mins)
Lemon juice to taste ( optional)
Cumin seeds - 1 teaspoon
Oil - 1.5 tablespoon
Coriander leaves / cilantro - 1 tablespoon (finely chopped)

Peel the skin of potato and cube it (about 3/4 inch). Microwave it for 3 mins. Just 3/4 cooked is enough. Cut cauliflower into florets. Boil water with salt and turmeric powder. Switch it off and add cauliflower florets to boiling water. Let it remain in the water for 5 minutes. Then drain the water completely. This is called blanching the cauliflower.
Heat the pan and add 2 teaspoon of oil. Add ginger and garlic. Fry till garlic is brown in color. Add Onion and fry till transparent. Add Garam masala, chilli masala fry till raw smell goes off. about 1 to 1 and 1/2 mins. Switch it off and let it cool. Grind to smooth paste.

Heat the pan and add rest of the oil. Add cumin seeds and let it crackle. Add grinded paste and and fry for 30 sec. .Add cooked potato and cauliflower and mix well.  Let it cook for another 2-3 mins. Add coriander leaves and soaked methi leaves. Mix well and switch it off
Add lemon juice and mix well if using ( I didn't use Lemon juice)
Serve hot