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