How to make the best Indian Aloo Gobi for dinner?

• Heat 2 teaspoon of oil in a pan. Add cauliflower florets and saute for 3 to 4 minutes. To this, add the cubed potatoes, a pinch of salt and continue to saute for another 6 to 8 minutes. Transfer this to a plate.
  2 Potatoes or Aloo, medium, 1 to 1 ½ tablespoon Oil, divided, 1 Cauliflower or Gobi, medium-sized
• To the same pan, add the remaining oil and cumin seeds and saute for few seconds.
  1 teaspoon Cumin seeds
• Add onion, garlic, ginger, and green chilies and saute until onion becomes translucent.
  1 Onion, chopped, 3 Garlic cloves, finely chopped, 1 inch Ginger, grated, 2 Green chilies, slit
• To this, add tomatoes and cook for 3 minutes or until they become soft.
  2 Tomatoes, chopped
• Add turmeric powder, dry mango powder, coriander powder, red chile powder, and garam masala powder with a pinch of salt and a splash of water, and cook this for 2 minutes.
  ¼ teaspoon Turmeric powder, ½ teaspoon Dry mango powder, 1 teaspoon Coriander powder, ½ teaspoon Red chile powder, ½ teaspoon Garam masala powder, Salt to taste
• Add the potatoes and cauliflower and toss until the mixture is coated.
• Cover and let this cook on medium-low flame for 10 to 12 minutes until the vegetables are tender but not overcooked.
• Garnish with coriander leaves. Serve with Indian roti, chapati or steamed rice for a quick and easy dinner.
  Cilantro or Coriander leaves chopped for garnish