In a large kadai, heat 3 tsp oil and saute 1 tsp cumin and 1 tsp kasuri methi until they turn aromatic.
Add 1 onion and saute well.
further, add 1 tomato and saute until tomatoes turn soft and mushy.
Now add 1 tsp ginger garlic paste, 3 chilli and saute for a minute.
Keeping the flame on low add turmeric, chilli powder, garam masala powder and salt.
Saute on low flame, until the spices turn aromatic.
Now add cooked aloo and gobi.
Mix gently without breaking them and keep on low flame for five minutes.
Add coriander leaves. mix well.
Serve with hot rotis and pooris.