I cant get on with pre made pastes, this is what I use


• 2 cups of cut cauliflower (cut into small florets) or 2 large tomatoes cut into small wedges
• 2 medium potatoes (cubed into bite sized pieces)
• 1 inch shredded ginger
• 3 teaspoons coriander powder (dhania)
• 1 teaspoon cumin powder
• 1/4 teaspoon turmeric (haldi)
• 1/4 teaspoon cayenne pepper ( lal mirch)
• 3 tablespoons water
• 3 tablespoons oil
• Pinch of Asafetida (Hing) or 4 garlic cloves
• 1/2 teaspoon cumin seeds (jeera)
• ½ teaspoon coriander seeds
• 2 green or red chilies, sliced in long pieces
• 2 bay leaves
• 1 teaspoon salt (to taste)
• 2 tablespoons of chopped cilantro (green coriander)
• 1/4 cup water as needed


1. mix the shredded ginger, coriander powder, cayenne pepper, turmeric, and 3 tablespoons of water to make a paste.
2. Heat the oil in a pan Add hing and cumin and coriander seeds to the oil after seeds crack add the bay leaves and chilies and stir for a few seconds. add the spice paste and stir for a minute until spices start leaving the oil.
3. Add cauliflower, potatoes, 2 tablespoons of water and salt. Mix well. Cover the pan and cook on medium for about 15 minutes until the vegetables are tender