First, cut the potatoes and cauliflower into pieces and wash them well. Heat some oil in a pan, add the potatoes and cauliflower, and fry on high heat for 5-7 minutes, stirring occasionally until slightly crispy.

Then add the tomato and cook for another 2 minutes. Reduce the heat to low, cover with a lid, and check after 3-4 minutes to see if the potatoes and cauliflower are tender. Turn off the heat and drain the oil completely before transferring to a plate.

For the spice mix, crush or coarsely grind the garlic, green chilies, cilantro, salt, turmeric, and coriander powder.

In the same pan, add two tablespoons of oil and the spice mix, and sauté for 2-3 minutes. Then add the potatoes and cauliflower and mix well.

If the spice mix seems insufficient after mixing, add a little more, and then mix in the cilantro on top.

Serve the delicious Aloo Gobi hot with roti or chapati.