Recipe

Cauliflower Preparation:
Remove the thick leaves from the cauliflower and use a knife to separate the little flowers.
Separate the little flowers and soft leaves.
Rinse the cauliflower flowers in hot water, allowing them to rest for 5 minutes to remove impurities.
Add 1/2 Teaspoon Salt and 1/2 Teaspoon Turmeric powder to the water.
Let the cauliflower soak for 15 minutes.
Use a mesh skimmer to remove the small flowers from the hot water.
2)   Potato Preparation:
Add two large chopped potatoes to the same hot water mixed with Salt and Turmeric powder used for the cauliflower.
Let the potatoes rest for 2 to 3 minutes to remove any starch.
Remove the potatoes from the hot water.
3)   Coating and Marination:
Coat the potatoes with Red Chilli powder, Turmeric powder, Salt, and 2 Tablespoons of Gram flour.
Similarly, coat the cauliflower with the same mixture for added flavour.
Marinate both portions for 5 to 10 minutes.
4)   Frying:
Heat a non-stick pan and add 3 Tablespoons of oil.
For 6 to 7 minutes, or until golden brown, fry the cauliflowers. Remove and set aside.
Repeat the frying process for the potatoes using the same oil.
5)   Preparing the Gravy:
In a new pan, heat Three teaspoons of oil.
Once hot, add one teaspoon of cumin seeds and 1/2 Teaspoon of Asafoetida powder.
Add roughly chopped onions, green chilies, and garlic paste.
Add peeled tomatoes ground into a paste in a mixer.
Now add 1 Teaspoon Red Chilli powder, 1 Teaspoon Turmeric powder, Coriander cumin powder 2 Teaspoons, Salt as per the taste, and Garam Masala - 1 Teaspoon.
Allow the mixture to cook for a while.
Add 3/4 cup of hot boiled water (adjust for a thinner gravy by adding 1/3 cup more).
Introduce the fried cauliflower, potatoes, and hot-boiled peas (mutter) into the gravy.
Mix the ingredients gently and let them simmer for 2 to 3 minutes.
Garnish with Dried Fenugreek leaves before serving.
Tips:
Use fresh ingredients for better taste.
Soak cauliflower in turmeric water for cleaning.
Marinate veggies for enhanced flavour.
Fry in hot oil for a crispy texture.
Adjust gravy consistency as desired.
Garnish with dried fenugreek leaves.
Adjust spices to suit your taste.
Cautions:
Handle hot water carefully.
Ensure the oil is hot enough for frying.
Use asafoetida powder in moderation.
Check gravy consistency while cooking.
Be mindful of allergies before serving.