Begin by heating oil in a pot with a non-stick surface or a heavy bottom over medium-high heat. Once the oil is heated, add cumin seeds and let them sizzle for a few seconds. Next, add chopped onion and sauté, making sure to stir frequently, until the onion is translucent, for 5 minutes.

Add and sauté the garlic, for 30 seconds. Then, add the tomatoes, all spice powders (garam masala, ginger powder, curry powder, turmeric powder, chili powder) and salt. Cook until the tomatoes become tender, and the oil starts to separate from them,for 4 to 5 minutes. If necessary, add 2 tablespoons of water to the pan to deglaze and help the tomatoes.

Incorporate the potatoes, cauliflower, and green chili pepper into the mixture. Sauté for approximately 5 minutes or until they become soft.

Reduce the heat to low-medium, then cover the pan and allow the mixture to cook for approximately 20 minutes or until the cauliflower and potatoes are fork-tender, stirring occasionally. Add a splash of water once or twice if the sauce starts sticking to the bottom of the pan.

Finish with lemon or lime juice, chopped cilantro leaves and serve with naan bread.