1. Rinse the cauliflower florets and cubed potatoes under running water to remove any dirt.

2. Drain the florets and pat them dry with a clean kitchen or paper towel to remove as much moisture as possible.

   

For Curd Mixture

1. Mix curd, gram flour, red chilli powder, kashmiri red chilli powder, coriander powder, cumin powder, turmeric, salt and water in a mixing bowl.

   

2. Mix well and make a smooth paste.

   

For Frying and Tempering Cauliflower

1. Heat oil in a heavy-bottomed pan over medium heat until it reaches its smoking point. Once the oil starts to smoke, turn off the heat and let it cool to room temperature.

2. Reheat the oil until hot on medium to high flame.

3. Add asafoetida, mustard seeds, and bay leaf. Once they splutter, add green chilli and ginger. Fry for a few seconds or until fragrant.

   

   

4. Add the cauliflower florets and potatoes to the pan. Fry them for about 8-10 minutes or until golden brown and slightly crispy. Stir occasionally to ensure they are cooked evenly on all sides.

   

   

   

5. Reduce the heat from low to medium heat and add the curd mixture to the pan. Mix the vegetables well until evenly coated.

   

6. Add half cup water, if needed, simmer and cook for 7-8 minutes until the vegetables are done, and the mixture thickens. Stir occasionally.

   

   

7. Add garam masala and kasuri methi. Mix well.

8. Garnish with chopped coriander.

9. Turn off the heat and let it rest for a few minutes.

10. Serve hot with roti or rice as a side dish.