Heat Oil: In a large heavy-bottom pan, heat the oil over medium-high heat, then add cumin seeds. Let them crackle for a minute to release their aroma.

Sauté Onions: Add the diced onions and cook for 3-4 minutes until they become translucent and fragrant.

Incorporate Aromatics: Stir in the slit green chili, grated ginger, and minced garlic. Sauté for another minute until the mixture is wonderfully aromatic.

Mix in Tomatoes: Add the chopped tomatoes, turmeric powder, coriander powder, red chili powder, and salt. Stir this blend and cook for 2-3 minutes until the tomatoes soften and meld with the spices.

Toss in Veggies: Incorporate the potatoes and cauliflower into the pan, gently stir until all the vegetables are coated with the spiced mixture. Sauté for 2-3 minutes.

Cover and Cook: Cover the pan with a lid and cook on medium-low heat for about 8-10 minutes, allowing the veggies to soften. Afterward, remove the lid and continue cooking for another 4-5 minutes to let any excess moisture evaporate.

Season & Taste: Remove the pot from the heat, then stir in the garam masala and lime juice. Taste to adjust the seasoning if desired.

Garnish & Serve: Finish by garnishing with fresh cilantro leaves. Serve hot with rice or chapati for a complete meal.