Ingredients

• 1 medium cauliflower
• 2 potatoes, boiled & peeled
• 1 tbsp. Coriander finely chopped
• 1 green chillies
• 1 onion finely chopped
• ¼ tsp. Turmeric powder
• ½ tsp. Dhania powder
• 1 tsp. Lemon juice
• 2 tbsp. Curds
• ½ tsp. Cumin seeds
• 3 tbsp. Oil or ghee
• Blend to a paste:
• 2 tbsp. Coconut grated
• ¼ cup coriander chopped
• 3 green chillies
• ½ tsp. Ginger grated
• 1 tsp. Garlic grated
• 1 onion
• ½ tsp. Wheat flour

Method

1. Break cauliflower into florettes.
2. Simmer in boiling water for 3-4 minutes. 
3. Drain, keep aside. 
4. Chop potatoes into medium chunks. 
5. Heat oil in a pan, add cumin seeds, allow to splutter. 
6. Add onion and green chilli,  safe till pink. 
7. Add paste, turmeric powder, dhania powder,  safe for 2-3 minutes. 
8. Add curds, stir continuously, till boiling resumes. 
9. Add potatoes, cauliflower, cook till gravy thickens. 
10. Stir occasionally to avoid burning. 
11. When gravy is thick and oil separates, add lemon juice and it is done . 
12. Garnish with coriander, serve hot with parathas.