Take a small bowl and mix red chilli powder, garam masala, turmeric powder and dhania jeera powder and mix well everything. Then keep aside this masala mixture for sometime.

Now, peel potatoes and cut into medium size. Take a vessel and pour 2 glasses of water in it. Soak potato pieces for 10-12 minutes in water. Chop curry leaves for better taste.

Now, take a pan, add ghee and oil. As it heats, add jeera, chopped curry leaves, whole red chillies and asafoetida. Add half of masala mixture, potatoes, salt and half glass of water.

Let the potatoes cook for 6-7 minutes at a low flame. Cover the pan with a lid containing water. After 7 minutes, open the lid and check potatoes. If they are still not soft, cook for 3-4 minutes more. Cook potatoes till you see oil separating from potatoes.

Now, add florets of cauliflower, grated ginger, remaining masala mixture and salt. Add 5-6 tablespoon of water and cook cauliflower for 10-12 minutes on low flame by covering a lid with water. Check florets in between.

Finally, you will see potatoes and cauliflower covered in masalas. Cook sabji for 3-4 minutes and garnish it with fresh coriander leaves.