Aloo Gobi

Bahan-bahan (4 porsi)

• 1 pound (450g) Yukon gold potatoes
• 1 small -medium head of cauliflower ((500g of florets))
• 2 ½ tablespoons neutral-flavored oil ((can use olive oil if you want))
• Salt and pepper
• 2 ½ tablespoons neutral-flavored oil ((see Note 2))
• 1 ½ teaspoons cumin seeds
• 1 - inch piece of a cinnamon stick ((break in half as needed))
• 1 medium yellow onion, (diced)
• 6 g arlic cloves, (finely chopped)
• 1 - inch piece ginger, (peeled and finely chopped (see Note 3))
• ½ teaspoon ground turmeric
• ¼ teaspoon asafoetida (AKA hing; optional (see Note 4))
• 1 ½ teaspoons amchur powder (see Note 4)
• 2 teaspoons ground coriander
• ½ to 1 teaspoon mild red chile powder such as Kashmiri chili powder ((Note 4))
• 1 serrano pepper, (slit down the middle just a little (see Note 5))
• 2 Roma or plum tomatoes ((about 8 ounces/227g), finely chopped)
• 1 ½ teaspoons kosher salt
• Freshly cracked black pepper
• 1 tablespoon fenugreek leaves ((kasuri methi) (optional but recommended) (see Note 6))
• ½ teaspoon garam masala, (plus more to taste)
• 1 tablespoon vegan butter ((optional, for extra richness))
• 1 big handful cilantro leaves and tender stems
• Freshly squeezed lime juice ((or lemon juice))