Prepare the vegetables: Wash the cauliflower and cut it into bite-sized florets, aiming for pieces that are approximately 2.5cm to 4cm (1 to 1.5 inches) in size. Peel the potatoes and cut them into uniform cubes of about 2.5cm (1 inch). Rinsing the cut potatoes under cold water and patting them dry can help remove excess starch.

Heat the fat: In a large, heavy-bottomed skillet or a wok, heat the 3 tbsp (45ml) of ghee or vegetable oil over medium heat. Allow the fat to become hot but not smoking.

Temper the whole spices: Once the oil is hot, add the 1 tsp (5ml) cumin seeds and 1/2 tsp (2.5ml) mustard seeds (if using). Let them sizzle and pop for about 30 seconds until fragrant. Be careful not to burn them. If using asafoetida, add it now and stir for a few seconds.

Sauté aromatics: Add the 1 tbsp (15g) minced ginger and 1 tbsp (15g) minced garlic to the skillet. Sauté for about 1 minute until they are fragrant and lightly golden. Add the 1-2 finely chopped green chilies (if using) and sauté for another 30 seconds.

Add ground spices and tomatoes: Reduce the heat to low. Add the 1 tsp (5ml) turmeric powder, 1.5 tsp (7.5ml) coriander powder, 1 tsp (5ml) cumin powder, and 1/4 tsp (1.25ml) red chili powder (if using). Stir well to combine. Immediately add the 1 medium finely chopped tomato. Cook, stirring constantly, for about 2-3 minutes until the tomatoes soften and the oil begins to separate from the masala.

Incorporate potatoes: Add the cubed potatoes to the skillet. Stir well to coat them evenly with the spice mixture. Cook for about 3-4 minutes, stirring occasionally, allowing the potatoes to absorb some of the flavors.

Add cauliflower and salt: Add the cauliflower florets to the skillet. Stir gently to combine with the potatoes and spices. Add 1 tsp (5ml) salt, or to taste. Mix everything thoroughly.

Steam and cook: Cover the skillet tightly with a lid. Reduce the heat to low and let the vegetables steam and cook for about 15-20 minutes. Stir gently every 5 minutes to prevent sticking and ensure even cooking. The vegetables should be tender but not mushy. If the mixture seems too dry, you can add 1-2 tbsp (15-30ml) of water, but Aloo Gobi is typically a dry curry.

Check for doneness: After 15-20 minutes, check if the potatoes and cauliflower are tender by piercing them with a fork. They should yield easily but still hold their shape. If they are not tender enough, cover and cook for another 5-7 minutes.

Finish with garam masala: Once the vegetables are tender, stir in the 1/2 tsp (2.5ml) garam masala. Cook for another 1-2 minutes, uncovered, to allow the flavors to meld.

Garnish and serve: Remove the skillet from the heat. Garnish generously with 1/4 cup (15g) chopped fresh cilantro. If desired, squeeze 1 tbsp (15ml) fresh lemon juice over the top just before serving for a burst of freshness. Serve hot.