Break cauliflower into florettes.

Simmer in boiling water for 3-4 minutes.

Drain, keep aside.

Chop potatoes into medium chunks.

Heat oil in a pan, add cumin seeds, allow to splutter.

Add onion and green chilli, saute till pink.

Add paste, turmeric powder, dhania powder, saute for 2-3 minutes.

Add curds, stir continuously, till boiling resumes.

Add potatoes, cauliflower, cook till gravy thickens.

Stir occasionally to avoid burning.

When gravy is thick and oil separates, add lemon juice and it is done .

Garnish with coriander, serve hot with parathas.

Making time: 25 minutes

Shelflife: Best fresh.