In a pan heat 1 tablespoon oil. Add 2 cups blanched cauliflower florets and 2 medium potatoes.

Fry on low flame for about 7-10 mins stirring them occasionally until they crisp up. Remove them from the pan.

In the same pan, heat the remaining 1 tablespoon oil. Add 1 teaspoon cumin seeds and 1 finely chopped green chilli. Fry until the cumin seeds begin to pop and then add ¼ teaspoon asafoetida.

Next add 1 medium onion finely chopped and fry on low flame until they are golden brown.

Now add 1 teaspoon ginger garlic paste and fry for few seconds until there is no raw smell.

Add the spice powders – ½ tablespoon Kashmiri red chilli powder, 1 teaspoon coriander powder, ½ teaspoon cumin powder, ¼ teaspoon turmeric powder and ½ teaspoon garam masala powder. Fry the powders for a minute.

Add 2 medium sized tomatoes finely chopped.

Cook on low flame until the tomatoes are mushy.

Now add the roasted potatoes and cauliflowers along with fresh green peas. Mix well.

Cook on low flame for another 4-5 mins and then add salt.

Finally garnish with 2-3 tablespoon of finely chopped coriander leaves. Remove from heat.