1. Microwave potatoes in high for 2 minutes and peel off the skin and cube it and keep aside ( potatoes should be only 3/4th cooked)
2. Parboil cauliflower in salt water; drain the water and keep aside.
3. Cut onion length wise and cube the tomatoes.
4. Heat kadai and add oil/ghee and when hot, add cumin and allow it to splutter.
5. Add onion and fry till transparent, add the tomatoes, red chilli and turmeric powders and fry for a minute.
6. Then add the potato, cauliflower, coriander leaves and sprinkle salt and little water and mix well.
7. Cook covered till the cauliflower and potato becomes soft but not gooey and absorbs the masala (mix in between once/twice).
8. By this time, the tomatoes would have given a coat to the aloo and gobi.
9. Transfer to the serving bowl and garnish with coriander leaves.

Recipe courtesy: Rak`s Kitchen