Scrub 2 large potatoes thoroughly and cut into 1/2 inch cubes. Place the cubed potatoes soaked in a large bowl of water. This step will remove the excess starch from the potatoes and prevent them from turning mushy.
Chop 1 small head cauliflower into bite size florets.
Bring a large pot of water to rolling boil, add a big pinch of salt and switch it off. Add the cauliflower florets and let sit for 5 minutes. Drain the florets in a colander and rinse them with cold water immediately to prevent them turning soggy.
Heat oil in a heavy pan or kadai. I prefer to make this recipe in cast iron pan. You can use mustard oil, vegetable oil, peanut oil or even sesame oil for this recipe. Once the oil is hot add 1 teaspoon mustard seeds, 1 teaspoon cumin seeds, slit green chilies, minced ginger garlic cloves and saute for a minute. You can also use 1/2 teaspoon ginger garlic paste.
Add finely chopped onions and few curry leaves next. Saute for a minute or two until the onions turn a bit soft.
Now drain the water from soaked potatoes and add to the pan.
Mix and saute in high flame for a minute. Add cauliflower florets.
Mix and add the spice powders- 1/2 teaspoon turmeric powder, 1/2 teaspoon coriander powder, 1 teaspoon chilli powder and 1 teaspoon garam masala powder.
Mix well, cover and cook until the potatoes are soft. Takes around 10-12 minutes in medium flame. I do not add any water as sometimes it turns the curry dish mushy, especially if the potatoes are of more starchy variety.
Open the pan and add crushed kasuri methi or dried fenugreek leaves. Also add 2 teaspoons lemon juice and 2 tablespoons chopped cilantro leaves or coriander leaves.
Mix well and remove from heat. Serve aloo gobi warm or hot.