Literally potato-cauliflower. This dish is made with a dry masala.

Shopping list:

1/2 tsp amchoor powder
1 tsp red chili powder
1 tsp dried fenugreek leaves (kasoori methi)
2 tsp coriander powder
1 tsp cumin seeds
1 tsp garam masala
1 tsp ginger-garlic paste
3/4 tsp turmeric powder
Pinch of hing
Salt to taste

2 green chilli
1/4 cup oil
1 onion
1 bunch chopped coriander leaves
3  tomatoes, chopped

1 cauliflower, cut into florets
4 potatoes, cubed

Optional to make aloo gobi matter:
1 tbsp green peas

Directions to make the masala

Crush a small onion, tomatoes and green chili with mortar and pestle to a rough paste.

Heat oil in a pan, sauté cumin seeds, add a little hing. Add ginger-garlic paste for a minute and then the crushed tomato, onion and green chilli paste and add turmeric. Cook until the oil oozes out.

Mix a little water with coriander powder, chili powder and amchoor powder as a souring agent, a little salt and dried fenugreek leaves (kasoori methi).

Add potatoes soaked in water and fry for 10-15 minutes on a low flame. Then add cauliflower, salt and fry for few minutes. Lower the heat, cover and simmer until the cauliflower is cooked but still firm. Before serving add garam masala and chopped coriander leaves