Finely chop onion, fresh ginger, and green chili and keep them together. Chop the tomato.
Get out all the spices and have them ready by the stove.
You can start cooking at this time, but you will need to finish chopping the cauliflower and potatoes within about 15 minutes while the spices cook. If you don’t feel you can do this, prepare the vegetables first.
Wash and chop cauliflower into 1-inch florets. Wash, peel, and chop potato into 1-inch pieces.
Start the cooking
Add ghee to a large saucepan on medium heat. Add cumin seeds and cook until fragrant and turning a few shades darker.
Add turmeric, red chili, and optional asafetida. Stir, and sizzle for 10-20 seconds until aromatic.
Add onions, fresh ginger and green chili and cook until the onions are starting to lightly brown, about 5 minutes.
Add fresh tomato and cook covered for about 5-7 minutes, until the tomatoes are fully soft.
Add the cauliflower and potato
Add prepared cauliflower and potato and stir well to coat with the spices.
Cook uncovered for about 10 minutes, stirring every 2-3 minutes, until the vegetables are starting to soften.
Add vegetable broth or water and simmer, covered, until the vegetables are fully cooked, about 20 minutes, stirring once halfway through.
Finish the curry
Add the salt and stir well. Allow to simmer a few more minutes to incorporate the salt.
Turn off the heat and stir in the garam masala, fresh lime, and cilantro. Taste it.
Does it need more of anything, such as lime or salt? Finish the flavors to suit your tastebuds. Remember if it’s too spicy, serve it with yogurt on the side to cool it off.