First, heat oil in a pan and add mustard seeds to it. Allow it to splutter. Add cumin seeds and allow it to splutter as well. Add asofoetida and green chillies and stir for a second. Immediately add finely chopped garlic and turn it to golden colour. Later add chopped onions and saute it for 5 minutes.
After the onions turn golden brown, add cauliflower/ phool gobhi with potatoes. Add turmeric powder, kashmiri red chilli powder, corriander powder and salt. Cover with lid and cook for 10 mins at a low flame.
When potatoes and cauliflower is half cooked, add tomatoes to it and cook it further for 10 more mins at a low flame.
Check if it's fully cooked and garnish it with fresh coriander leaves.
Serve it with bundi ka raita and hot butter chapati.