1 large 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

To be ground into 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

Split cauliflower into florettes. Simmer in boiling water for 3 to 4 minutes.
Drain, keep aside. Chop potatoes into medium chunks.
Heat oil in a pan, add cumin seeds, allow to splutter.
Add onion and green chilli, saute till pink.
Add paste, turmeric powder, dhania powder, saute for 2-3 minutes.
Add curd, stir continuously, till boiling resumes.
Add potato, cauliflower, cook till gravy thickens.
Stir occasionally to avoid burning.
When gravy is thick and after oil separates, add lemon juice and it is done.
Garnish with coriander, serve hot. Enjoy!