| 1. |
Heat the oil in a large skillet over medium heat. |
| 2. |
Cook and stir the onion, garlic, and ginger in the hot oil until golden brown, about 5 minutes. |
| 3. |
Stir the cilantro stems, green chiles, and turmeric into the mixture. Mix the tomato into the mixture and continue cooking until the tomatoes are softened. |
| 4. |
Add the potatoes; cook and stir until the potatoes are completely coated in the mixture. |
| 5. |
Fold the cauliflower florets into the mixture; season with the cumin, coriander, garam masala, ground red pepper, sugar, and salt. |
| 6. |
Pour the water over the mixture and stir until evenly mixed. |
| 7. |
Bring the mixture to a boil; cover, reduce heat to medium-low, and cook until the potatoes and cauliflower are tender but not mushy, about 20 minutes. |
| 8. |
Taste for desired seasoning. If you feel the sabji is not tart enough, add the tomato puree. Garnish with the cilantro leaves to serve. |
