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Start by heating up a large skillet, enough to hold all the potatoes and cauliflower florets, and heat it to medium heat.
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Add oil and let it come to temperature.
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Once oil is heated through, add cumin seeds and hing powder.
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The cumin seeds will start to pop and turn color.
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Once that begins to happen, add onions and stir, adjusting the heat if necessary.
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The goal is to sweat the onions, not caramelize them or burn them.
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After about 45 minutes, add garlic and ginger paste, and stir.
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After about a minute, add remaining dry spices and chiles.
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Stir, and cook an additional 23 minutes, stirring along the way.
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Add cauliflower and potatoes.
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Gently stir to incorporate the spices and garlic and onions throughout the potatoes and cauliflower.
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Cover, and cook for about 10 minutes.
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After 10 minutes, remove the cover, add water, and stir again.
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Cook for another 6 minutes or so, or until cauliflower and potatoes are cooked through.
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Once they are tender, squeeze lemon juice over the top, along with cilantro and a generous pinch of salt.
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Give it another stir and plate.
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The result is nothing more than awesome Indian comfort food.
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My wife thought it was too spicy (but still ate the small bowl of aloo gobi, along with my daughter) so adjust the amount of chiles accordingly.
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It was definitely right up my alley.
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If you are looking for a simple Indian dish to make, give this one a shot.
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I guarantee you will enjoy it.
