Sukhi aloo gobi (dry cauliflower and potato)

1. Cut cauliflower into florets, wash and drain water. Cut potatoes in similar size.
2. Make dry roasted, ground spice mix of cumin, coriander, sauf and a few methi seeds. Saute the vegetables in mustard oil with nigella seeds, diced red onions, the ground spices, turmeric, salt, slit green chilies, red chili powder, amchur, half cinnamon stick and bay leaves.
3. In a separate pan add 2 tsp ghee, fresh ginger garlic paste, and diced tomatoes. Add 4 tsp water, just enough to cook the masala through. Add the sauted vegetables. Cook uncovered on low heat till done. Add kasuri methi towards the end. 
4. Serve warm with rice or chapati (Indian flatbread)