Peel and chop the potatoes into 1/2-inch thick slices or bite-sized pieces. Break the cauliflower into 2-inch florets. Finely chop the onion, ginger, garlic, and chilli.

Heat 1 tablespoon of oil in a large pan over medium heat. Add the cauliflower florets and cook for 2–3 minutes until lightly browned. Add the potatoes and cook for 7–8 minutes, stirring occasionally, until they develop brown spots. Remove the vegetables and set aside on a plate lined with paper towels.

In the same pan, add the remaining 2 teaspoons of oil over medium heat. Once hot, add the cumin seeds and let them sizzle for 10 seconds. Add the chopped onion and cook for 2–3 minutes until translucent.

Add the ginger-garlic paste and cook for 2 minutes until the raw smell disappears. Stir in the chopped tomatoes and cook for 2 minutes until they soften and break down into a pulp.

Add the turmeric, amchur, red chili powder, and coriander powder to the tomato mixture. Stir well to combine and cook for 2–3 minutes with the pan covered to allow the spices to bloom.

Combine and Simmer: Return the pan-fried potatoes and cauliflower to the pan. Add the garam masala and chopped cilantro. Mix well to coat the vegetables in the spice mixture. Add salt and stir. Cover the pan and cook on low-medium heat for 8–9 minutes, stirring every minute or two to prevent sticking. Add water (1 tablespoon at a time) if the mixture becomes too dry.

Uncover and cook for an additional 5–6 minutes on low-medium heat, stirring often, until the vegetables are tender but not soggy. Remove from heat and let it sit covered for 5 minutes before serving.

Garnish with extra chopped cilantro and serve hot with roti, naan, or rice.