Wash, peel, cut the potatoes into medium sized chunks and saute them for 5-7 minutes in a pan, until they get slightly pan roasted & you spot the roast marks on them.
Separate the cauliflower florets and pan toast them for just about 3-4 minutes until they gently roast too.
Heat oil in a deep pan, add cumin seeds and allow it to splutter. If you decide to use Panch Phoran instead of cumin seeds, you may add it to the hot oil and allow the spices to splutter. Fenugreek / Nigel seeds can get bitter if left too long, so you really need to be quick.
Add the chopped onions, ginger & garlic and saute until translucent.
Add the diced tomatoes and spices - turmeric, chilli powder, coriander powder and cumin powder Continue to cook until the onion & tomato melt to make a thick masala paste.
Add the potatoes and stir to coat with the masala. Reduce the heat and cover the pan with the lid and cook for 3 minutes, stirring every now and then.
Add the pan toasted cauliflower, garam masala & salt and mix well. Cover and cook for additional 10-14 minutes in low flame, checking in between every 2 minutes, that cauliflower is tender and not mushy.
If the masala is catching at the bottom of the pan, add a splash of water just enough to cook the vegetables. Tomato lends the moisture to the cauliflower & potatoes in this curry. I have not added any water to cook this curry.
Finally, add a generous portion of finely chopped coriander leaves, a squeeze of lemon juice and stir to mix. Serve this healthy cauliflower with potatoes ( gobi aloo ) along with roti's or paratha's & some pickle !
If you like it spicer, add green chillies to the pan along with onions. I have not added to the recipe while cooking. Panch Phoran lends a gorgeous flavor the curry. However you may choose to use just cumin seeds too.