Stove Top Method:

• Heat wok/kadhai on medium heat and add half of oil, let it heat if using mustard oil add cauliflower florets and sliced Potato.
• Sprinkle half of salt and turmeric powder, stir to coat them well with oil and spices.
• Transfer these coated cauliflower florets and potatoes to CrispLid basket and roast @ 400 degree F for 8 minutes then flip the charred pieces, again roast for 8 minutes.
• Repeat for 4 times or until all of the pieces are charred.
• Alternatively use oven to roast cauliflower and potatoes. Spread then in single layer in a baking sheet and roast them for 20 minutes.
• Meanwhile heat rest of the oil in the same pan, add asafetida, cumin seeds, ginger and green chilis. Sauté for few seconds.
• Add nuts and seeds and let them roast for few seconds.
• Now add chopped tomato and saute them until soft and mushy.
• Keep stiring in between for even cooking to expedite the process add rest of salt and turmeric powder.
• It will take 10 minutes to cook tomatoes.
• Now add roasted cauliflower florets and potatoes to the cooked tomato masala.
• Add all the spices and mix well.
• Let whole mixture cook for 5 minutes so that all the spices gets amalgamate into each other.
• Finish with the sprinkle of garam masala and amchur powder.
• Garnish with chopped cilantro and enjoy.
• The whole dish needs to be cooked on medium heat.