Creamy Cauliflower and Potato Masala with Spiced Yogurt Sauce

1.Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and mustard seeds, and sauté until they start to crackle.

2.Add the chopped onion to the pan and sauté until it turns golden brown.

3.Stir in the ginger-garlic paste and cook for another 2 minutes until fragrant.

4.Add the pureed tomatoes to the pan, along with turmeric powder, red chili powder, coriander powder, and salt. Cook for about 5-7 minutes, until the oil separates from the mixture.

5.In the meantime, boil the diced potatoes in salted water until tender, about 10 minutes. Drain and set aside.

6.Add the cauliflower florets to the pan, stirring well to coat them in the spice mixture. Cook for about 5 minutes, allowing the cauliflower to soften slightly.

7.Add the boiled potatoes to the pan and mix gently to combine.

8.In a bowl, whisk the yogurt until smooth. Gradually add it to the pan, stirring continuously to prevent curdling. Cook for another 5 minutes on low heat, allowing the flavors to meld together.

9.Sprinkle garam masala over the dish and stir gently.

10.Garnish with fresh cilantro before serving.