– Yukon gold potatoes – Cauliflower – Neutral-flavored oil – Salt and pepper – Cumin seeds – Cinnamon stick – Yellow onion – Garlic cloves – Ginger – Ground turmeric – Asafoetida AKA hing – Amchur powder – Ground coriander – Red chile powder – Serrano pepper – Roma or plum tomatoes – Kosher salt – Black pepper – Fenugreek leaves – Garam masala – Cilantro leaves – Lime juice
Roast the vegetables. Lay the potatoes on a parchment paper lined baking sheet. Drizzle them with some oil and a few pinches of salt and pepper, then toss to combine. Add the cauliflower to a second baking sheet (without parchment, for better browning). Season with oil, salt, and pepper.
Roast both pans until the cauliflower and potatoes are starting to brown in some spots and feel tender, but not soft. Prepare the masala while you wait. Heat some oil in a deep sauté pan. Once it shimmers, add the cinnamon stick and cumin seeds.
Now add the onions. Once the onions are golden brown, add the garlic, ginger, turmeric, and asafoetida. Stir frequently for 1-2 minutes. Stir the amchur, coriander, chile powder, serrano pepper, tomatoes, salt, and pepper into the pan.
Now add in the roasted cauliflower and potatoes. Gently stir to coat the veggies in the masala. Cook for 5 minutes, tossing occasionally to make sure every piece is well coated and cooks evenly. Crush the kasuri methi with your hands. Stir them into the pan, along with the garam masala and vegan butter.
Turn off the heat and let the aloo gobi rest for 5 minutes. To finish, stir in the cilantro and the lemon or lime juice. Season to taste with more salt and/or garam masala. Discard the cinnamon stick and enjoy!