Aaloo-Gobhi sabzi

Potato- 3 Medium sized (4 – 5 cm lengthwise and 3-4 cm width at the widest part), cut into rectangular pieces of 1 inch length and 0.5 inch thickness
Cauliflower- chop cauliflower stalks into 1 inch long pieces. The quantity of the cauliflower should be equal to or a bit more than the amount of potato pieces you have
Tomato- 1 small (or medium, if you like it) chopped
Green chilly- 2-3 slit lengthwise into half (you may skip them if you prefer it less hot)
Ginger- finely chopped, 2 cm long and 1 cm thick
Coriander- de-stalked leaves, chopped
Haldi powder- 1 pinch
Red chilly powder- ½ Table spoon (Tb. Sp.) or less according to preference
Dhania (coriander) powder- ½ tea sp.
Garam masala powder- less than ½ tea sp.
Salt- to taste
Oil- 7-8 Tb. Sp.

Heat 7 Tb. Sp. Oil in a wok (Kadhai) for approx. 1 min (not more) on high flame.
Put salt in the oil. If you don't know the approx. amount you should put, begin with half Tb. Sp.
Reduce the flame to medium. Put Jeera (Cumin Seeds) and chopped ginger in the oil after 20 – 30 secs. Put Potato and cauliflower pieces in the oil as well and mix the ingredients.
Cover the wok with a metal plate (not a plastic one!), reduce the flame some more and let the potatoes and cauliflower pieces get tender. Let the ingredients cook like this for about 5-7 minutes.
Remove the lid and put in the following: Pinch of Haldi powder, red chilly powder 1/2 Tb. Sp. (Or as hot or bland as you prefer), dhania (coriander) powder 1/2 Tea spoon, Garam Masala powder less than ½ tea spoon (optional). Mix them well with the other ingredients.
Put in chopped tomato, chopped coriander leaves and chillies into the ingredient mix and mix all of it well.
Pour in water such that the ingredients are just submerged in the water. Increase the heat to medium, cover the wok with a lid and let it cook for about 10 mins. While the Sabzi is cooking, check it from time to time such that all the water does not evaporate and chars the Sabzi. If need be, you can pour more water in between, but do it in moderation.
To check if the potatoes and cauliflowers are cooked properly, you may take a spoon and try to cut the potato or cauliflower pieces with that. A tender and cooked piece should cut easily.
If you find that the potato and cauliflower are cooked properly, you may take the lid off the wok. Depending on how runny or dry you want the sabzi to be, you may add more water and let it boil for some time or you may increase the flame and let some water evaporate to do away with water, respectively.