Preheat a large saucepan over medium. Once hot, add 1 tbsp of the oil and let it shimmer before adding the cauliflower. Cook for 3 minutes, stirring occasionally, until it begins to brown.

Add in the potatoes and continue cooking and stirring occasionally for another 7-8 minutes. Do not add water if it begins to stick, just scrape it off (an enameled cast iron pan works best here). Remove the cauliflower and potatoes from the pan and set aside.

Reduce the heat slightly and add the remaining 1 tbsp of oil. Once it’s hot, add in the cumin seeds. Allow them to sizzle for 30 seconds before adding in the onion. Cook for about 2 minutes or until translucent before adding in the garlic and ginger. Cook for another 1 minute until the garlic and ginger are very fragrant. Do not let the garlic burn, use a splash of water to prevent this.

Add in the chopped tomatoes and cook for another 2 minutes until they begin to soften and release water. Add in the coriander, chili powder, amchoor powder, turmeric, and salt. Stir well and cook for 30 seconds until fragrant.

Return the cauliflower and potatoes to the pot along with about ½ a cup of water. Stir well to coat and combine, before cooking, covered, for 15-20 minutes or until the potatoes and cauliflower are tender and cooked through.

Add a generous amount of freshly chopped cilantro and garam masala to taste. Add a squeeze of fresh lemon if desired. Serve alongside rice and flatbread.